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Bavette (loin flap) - a very under appreciated cut of meat (pics)

DaddyoDaddyo Posts: 209
edited February 2012 in EggHead Forum
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.imageimageimageimageimage

Comments

  • 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 FacebookInstagram, 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!


  • Agreed! My favourite cut

    Steve 

    Caledon, ON

     

  • IrishDevlIrishDevl Posts: 1,390
    I love flap steak, a great summer steak to me.  Right up there with skirt...
  • 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.
  • ChubbsChubbs Posts: 6,925
    Kind of looks like skirt steak. Which is also a well kept secret IMO
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Village IdiotVillage Idiot Posts: 6,958
    edited February 2012
    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


  • IrishDevlIrishDevl Posts: 1,390
    The price of skirt can be ridiculous at some places.
  • 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)
  • boatbumboatbum Posts: 1,273

    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
  • DaddyoDaddyo Posts: 209
    edited February 2012
    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.
  • billyraybillyray Posts: 1,173
    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 and waiting on a mini
  • Thanks, new to me. I will ask the butcher to cut me some.
  • boatbumboatbum Posts: 1,273
    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
  • IrishDevlIrishDevl Posts: 1,390
    I am still more a fan of skirt than flap, just always been a skirt man.
  • boatbumboatbum Posts: 1,273

    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

  • IrishDevlIrishDevl Posts: 1,390
    Costco always carries them if you have one near you.
  • do they call them loin flaps?

     

    XL   Walled Lake, MI

  • IrishDevlIrishDevl Posts: 1,390
    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.
  • DaddyoDaddyo Posts: 209
    Yes.  It's called loin flap.
  • gamera06gamera06 Posts: 80
    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.svg
    BGE XL, Large & Mini, Black Wifi Stoker Cannes, France
  • fishlessmanfishlessman Posts: 22,994
    edited March 2012
    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
  • fishlessmanfishlessman Posts: 22,994
    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
    :))
  • 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...
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
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