Flank steaks might sound more familiar than bavette steaks. Cut from a cow's lower abdominal area (hence why it's lean), the steak is often long and thin.

But when it comes to less common cuts, like the bavette steak, (often called flap steak in United States grocery stores), the advice can be a little bit harder to come by because it's not quite as ...

A bavette steak is actually a flap steak (also called bistro steak). A flap steak is a cheaper, more economical cut that comes from the bottom sirloin, the lower half of the sirloin found in the ...

Cooked on high heat, the bavette is more chewable when sliced thinly across the grain like flank steak, manipulating the connective tissue that binds meat fibers. Top Blade (a.k.a. Flat Iron) Cut from ...

The name "Bavette" was just one on a list of names that Bell contemplated as she thought about what she’d call her new venture. The name refers to a cut of meat, similar to flank steak, which is ...

"As a steak, it's slightly less tender than a fillet, but the fat and marbling in this cut makes it really tasty," says Lishman. Look for a nicely marbled steak that's been dry aged for 21-30 days.

This week’s conversation with Anya Fernald, co-founder and CEO of Belcampo Meat Co., got us thinking about three less familiar cuts of beef you might want to throw on the grill soon: the Denver, the ...