This was interesting; I shop in a largely Mexican area, and I’m sure that influences what is sold and how it’s labeled. Arrechera!
3 Likes
(post deleted by author)
1 Like
Thanks! I will probably use that recipe, and I thought Kenji had mentioned using flap meat somewhere, but he doesn’t mention it in that recipe. He mentions skirt and brisket though. I think skirt would suffer more from over cooking. Lots of debate about "authenticity " in the comments. 
3 Likes
It was Kenji’s recipe in the NYT that mentioned flap meat!
I’m guessing it is behind a paywall, but I’ll share that it also includes raisins and lots of authenticity comments.
4 Likes
Turned out well! At 2 hours, it did not shred as easily as I would have liked, but it was not tough, and the sauce was pretty amazing.
11 Likes
I have given up on these cuts. I know someone who works at our big grocery store .Bought a angus cut . WTF .Tough as clam was the reply .
2 Likes
Bavette is a wonderful cut for steaks! Very popular in France, and it is also what I buy these days if I want a steak. It has the best of both worlds: lots of flavour and a nice texture. Good quality bavette costs around 20-30 euro per kilograms here in Europe.
3 Likes
We eat regularly bavette d’aloyau as steaks, the thickness are similiar to shrinkrap’s first photos. Grilled the surface and rare interior, it’s delicious just like that. Never have thought of using this part for long cooking.
6 Likes
We love hanger, skirt, bavette, and flank, probably in that descending order. They usually end up seared with a little butter, cooked rare, and sliced thin, often with a salt and pepper red wine reduction. We can always agree on steak frites for dinner and steak sandwiches for lunch the next day!
8 Likes
Here in the Boston area, bavette is generally packaged in supermarkets as “steak tips” or “sirloin tips” and is commonly a grilling cut.
Our Hannaford market is showing them for about ~$12/lb. currently on Instacart.
4 Likes
Sounds like an interesting source!
“Beef and donuts are not available for shipping”! I wonder how they got into the market of beef and donuts.
2 Likes
I don’t know, but that seems very New England!
3 Likes
Agree with that order. Skirt steak was always my favorite for 25 years as it was my Mom’s cut of choice. Then about 5 years ago I discovered Hanger steak at my excellent local butcher. Skirt steak is still pretty incredible. But the thickness of a good Hanger steak is hard to beat.
Flap meat, if nicely marbled, can be outstanding also. However, where I live it’s usually fairly lean.
2 Likes
Delicious!!! Grilled always. 4-5 minutes on high heat. Marinate however you like. We use grilled flap meat in Thai Beef Salad, and fajita, tacos.
3 Likes
Great idea! I just started experimenting with Thai beef salad.
2 Likes
