What actually is a Bavette steak?

From R71 of the below-linked thread:

Beef eaters, try a cut of beef called "flap." I think it's also known as sirloin bavette. Anyway, not expensive and is tasty. I have bought this from Costco, comes in strips (long, narrow slices). The way I cook it is just pan-fried (to medium-rare, closer to medium). I do use A-1. I've also eaten it marinated in teriyaki sauce and it's delicious that way as well (cooked on an outdoor grill afterwards).

I rarely eat beef, but I do like this flap cut of beef.

From R75 of the above-linked thread:

I googled for you R73! I must admit I was slightly worried too - because flaps - but here we go. I think I'll just stick with my turkey.

Sirloin bavette:

From R39 of the below-linked thread:

I bought a tray of bavette or flap steak from Costco. IMO, it's a very underrated cut of beef.

All I did was salt, pepper, oil in a pan. Delicious. You can freeze what you don't use or eat.

Oh my god, OP is embarrassingly ignorant.

The link provided by R39 of the above-linked thread:

I once had an elaborate meal with friends in which this cut was the centerpiece. We called it Bavette's feast.

I'm the one who posted about flap / bavette, cited at R1.

OP, you just have to read the articles to the links, including the link at R5, which was the article link that I posted in the Holiday Dinner thread.

Look at the diagrams of the cow that people have posted.

If you are actually interested in buying flap / bavette at the store, in my experience, it comes in long, narrow strips, maybe 3/4 of an inch thick. By long and narrow, I'd say 2.75 inches wide, maybe 10 inches long.

The name used for this cut of meat may vary by region.

This was and maybe still is a relatively inexpensive cut of meat. It's tender, IMO.

[quote] The name used for this cut of meat may vary by region.

By region, I mean geographical, not by cow part.

In Australia, butchers try to sell you skirt steak and think it’s the same thing. It’s not.

Yeah, skirt is a different thing.

I guess no one knows for sure. It seems like American cooks just say “bavette” to sound fancy when talking about any tough, sinewy cut. Everything connects.

I feel like I could just plop a cube steak and some asparagus onto a plate and call it “steak à la bavette”. Add a slice of olive oil cake and you’ve got yourself a dinner.

You're just too lazy to read and learn, R14. Sad.

MMMMMUUUUURRRRRIIIIIIEEEELLLLLLLLL

It comes from a cow who has walked the Camino.

Ok, cool kids. I went and took my meager means to my nearest meat monger and purchased what he purported and promised to be the genuine Bavette beef buy.

I’ve been marinating some marinade methods in my muddled mind and grappling with a grilling game plan. I will keep you all posted on whatever product I produce from the beef provided me by my Bavette butcher.

Onward.

Delicious!

Have you surrendered to the simplicity in the steak, OP? In the knowing unknowingly sensual pleasure of cooking in a solitary space?

Isn't it an ideal cut for chicken fried steak?

From the BBC Good Food site-

I thought this was a subversive Kevin Sessums thread.