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Bavette (loin flap) - a very under appreciated cut of meat (pics)
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Daddyo
Posts: 224
Made some Bavette (loin flap) the other night. This stuff is wonderful. I've marinated before but this time I went from package to grill. Still very good. Much cheaper than other cuts of beef with more flavor and tenderness than all but a very few. This stuff is a well kept secret.
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Looks great -- I will try it!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
A place in my town makes this with a medium red wine sauce and pommes frites. SLAMMIN. Goes great with a cheap Italian red...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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I love flap steak, a great summer steak to me. Right up there with skirt...
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When I lived in the Boston area, this cut was everywhere....I don't see it at all in Colorado. I really like it....I'll have to track it down.....thanks for the thread.
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Kind of looks like skirt steak. Which is also a well kept secret IMOColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Yep, I quit buying skirt steaks and went to flap steaks for fajitas several years ago. I think it's tastier, tenderer, and cheaper. Skirt steak meat used to be one of the cheapest meats, but when fajitas got popular, the price shot up to where you'd think you're buying filet mignon.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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The price of skirt can be ridiculous at some places.
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I've never heard of it, but it looks great. I'll have to look for it. In my area of Metro St. Louis, butchers have all but gone by the wayside. I'll have to ask at the supermarkets.
Brighton, IL (North East of St. Louis, MO) -
Is Flap similiar to Flat Iron? I understand there is Skirt, Flank, and Flat Iron - different cuts. I am not a butcher so don't really know the facts. I started using Flat Iron last year - totally in love with the flavor.
Cookin in Texas -
Loin flap is similar to skirt, but it is NOT the same. IMO flap is more marbled and tastier than skirt. I purchase mine at BJ's. If there is none in the case, the butcher cuts it for me. If you compare flap to skirt or to "stew meat," etc., you'll notice the marbling of the flap meat is more abundant.
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Flat iron is from the upper side of the blade on the chuck. Flap is similar to skirt, which is inside and to the bottom of the rib cage. Flank is to the rear of the skirt, on the inside of the hind quarter.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Thanks, new to me. I will ask the butcher to cut me some.
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Flat iron is from the upper side of the blade on the chuck. Flap is similar to skirt, which is inside and to the bottom of the rib cage. Flank is to the rear of the skirt, on the inside of the hind quarter.
Thank you for the explaination. Flat Iron makes excellent fajitas.
Cookin in Texas -
I am still more a fan of skirt than flap, just always been a skirt man.
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Last time I went out after a skirt - got smacked with flat iron in the flanks..... that's my thought for the weekend and I am sticking to it...
Cookin in Texas -
asked the butchers at the good grocery store,if they know what beef loin flap was, I got dumb looks.
The package also calls it sirloin tips, I thnk they cut those into small pieces for stew.
I will have to check again.
XL Walled Lake, MI -
Costco always carries them if you have one near you.
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They look identical to the ones in the pics above (raw) and they may call them loin flaps, not sure. Def remember the flap part, not sure about the loin part.
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Yes. It's called loin flap.
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The way you got it presented is funny because Bavette d'aloyau is a large muscle with long grain.
https://commons.wikimedia.org/wiki/File:Beef_cuts_France_Bavette_d'aloyau_highlighted.svg
You should cut the grain, so, present it the other way 90* !
The other Bavette is less tender:
http://fr.wikipedia.org/wiki/Fichier:Beef_cuts_France_Bavette_de_flanchet_highlighted.svgBGE XL, Large & Mini, Black Wifi Stoker Cannes, France -
When I lived in the Boston area, this cut was everywhere....I don't see it at all in Colorado. I really like it....I'll have to track it down.....thanks for the thread.
its all i ever cooked in college, its everywhere in the boston area north, always a good price, no idea what the cut is actually, always a tender cut. never seen it cooked on the forums its great camping meat, cooks well on a stick. i think it just says sirloin strip, not strip steak
fukahwee maineyou can lead a fish to water but you can not make him drink it -
i should add that back then, my mother had extra guests show up, sends stupid kid to the store to get more steak, what kind, get good steak. ask butcher and he gives me porterhouse, was in big trouble getting pisspoor porterhouse steaks and not getting the good stuff, those were the boston steaks we all bought
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
Found bavettes as part of a special offer this week - so gave them a go.
I have tried them pre-BGE ownership on a skillet, but never got it right.
700F on the BGE changed all that.....
As they need a long rest, I re-purposed a box that some good quality Olive Oil arrived in. The numbers are minutes per side - one turn only. (The pic's are not great because my phone does not have a flash & it had started to rain, typical English Summer weather)
Made a salsa verde, but should have stuck with the lighter dressing I made before. Or, perhaps less lemon and garlic & more herbs next time.
Give it a go, Egg-bro's...Other girls may try to take me away
But you know, it's by your side I will stay
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