The Bavette steak is a French name, meaning ‘bib’ in French. This name is given to long flat cuts of meat due to their similarity with the bib shape.
It’s also commonly known as the Sirloin Flap, and it’s this name that has prevented it from catching on like other steaks. After all, it sounds revolting. But it is anything but!
It is slowly coming into its own, and what was once known as the butchers’ best kept secret, is now slowly becoming popular due to its taste, ease of cooking, size, and value for money.
Bavette comes from the inside portion of the diaphragm from the bottom sirloin. It’s located at the intersection of the bottom sirloin, short loin and flank parts of the steer, which is near to the flank and skirt cuts that are located at the plate and diaphragm.