Flap steak (aka bottom sirloin butt, Bavette, or Bistro steak) comes from the mid-rear of the steer near the round and shank. It belongs to the lower part of the sirloin primal around the abdomen ...

In the past 15 years, “butcher’s cuts” – the pieces of meat that were difficult to sell to customers and used by butchers in ...

In the wide world of steak cuts, it's easy to get confused. Some people even say that flank and bavette steaks are the same thing, but there are differences.

Also called bavette steak, sirloin flap is a long, flat cut that comes from the lower belly of a cow, where the abdominal muscles reside. Beefy in flavor and well-marbled, the cut is comparable to ...

The steak frites ($36) at Carens Rosedale is a must order. Here it comes in the form of a sizable, seared 10oz striploin with a thick disc of herb butter on it, all over top a bed of hand-cut ...

While the bavette beef is cooking, make the salsa roja. Into a blender, add the red chilli, garlic, sun-dried tomatoes, lime juice, olive oil, and pinch of sea salt and blend.

Flap steak (aka bottom sirloin butt, Bavette, or Bistro steak) comes from the mid-rear of the steer near the round and shank. It belongs to the lower part of the sirloin primal around the abdomen, ...