Bavette - Flap Steak Aged 20 days Veal 1 kg

Flap steak or bavette is a long, flat cut of meat taken from the abdominal muscles of the calf, just below the bottom of the sirloin. It has a disordered structure and is rich in intramuscular fat. It is thicker than sirloin and flank steak with a strong meaty flavor that allows it to stand up to strong sauces and accompaniments.

It is relatively close to the flank and has a similar texture to it but is slightly thicker and fattier so it gives a juicier result. It is a special cut of beef, which comes from the low back - lower part of the animal, and is very thin in thickness.