Bavette

Bavette is a thin cut of meat from the lower part of the carcass, located near the flank. While it is often confused with flank steak due to its appearance, bavette features a more open, "looser" fiber structure and significantly more marbling. As a result, it is juicier and more tender. In France, bavette served with shallots is a staple bistro dish. Chefs prize this cut because it cooks quickly, holds sauces well, and possesses a deep flavor reminiscent of steaks in a much higher price bracket. Wet-aging makes the texture even more delicate. Bavette is an ideal choice for those already familiar with ribeye who are looking to try something new.

Primal cut

Rump

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan