#MeetTheMeat: The flap steak / bavette d’aloyau (France) / vacio (Argentina).
The flap, or bavette, is a popular French cut which means bib in English because of its resemblance to the all-important laundry-saving accessory (you can’t see it here as we’ve trimmed it to get it ready for portioning).
It’s common for this cut to be mistaken as the flank or skirt and while they’re all underrated cuts, the bavette is more like the sexier sibling. You know… the Kim K of the Kardashians if you will. 👀
They share similarities on rich, beefy, slightly minerally flavour and all have long, thick striations/grains that make them really good vessels for marination but that’s where it ends. The bavette is a much more forgiving cut because it boasts better quality marbling which means you’ll have a less chewy texture and when cooked, will leave a wonderful mouthfeel. It’s also a thicker cut compared to the skirt so there’s less chances of you overcooking it.
This month’s Meat of the Month comes from the world-renowned Blackmore Farm so you know you’re guaranteed epic beefy goodness with its Purebred Wagyu heritage. It doesn’t even need much more than salt to be perfect.