Well, I asked my butcher - he's never heard of bavette steaks.

"S Viemeister" > wrote in message
...
> Well, I asked my butcher - he's never heard of bavette steaks.

Thanks, Sheila! Actually sounds a bit like a French thing. We may never
know


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On Wed, 10 Sep 2014 13:59:13 +0100, "Ophelia"
> wrote:

>
>
>"S Viemeister" > wrote in message
...
>> Well, I asked my butcher - he's never heard of bavette steaks.
>
>Thanks, Sheila! Actually sounds a bit like a French thing. We may never
>know


Flap meat or flap steak, or sometimes flank steak or sirloin tip
Hispanic markets sometimes call it entraña or arrachera.

The names and distinctions between flank, skirt and flap and the tip
can overlap in some neighborhoods.

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 10 Sep 2014 13:59:13 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"S Viemeister" > wrote in message
...
>>> Well, I asked my butcher - he's never heard of bavette steaks.
>>
>>Thanks, Sheila! Actually sounds a bit like a French thing. We may never
>>know
>
>
> Flap meat or flap steak, or sometimes flank steak or sirloin tip
> Hispanic markets sometimes call it entraña or arrachera.
>
> The names and distinctions between flank, skirt and flap and the tip
> can overlap in some neighborhoods.

Thanks, Boron! I leave it to Sheila to work that one out because she lives
in US a lot of the time)

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in
:

> "S Viemeister" > wrote in message
> ...
>> Well, I asked my butcher - he's never heard of bavette
>> steaks.
>
> Thanks, Sheila! Actually sounds a bit like a French thing.
> We may never know

We had bavette on Monday night at a local restaurant (in Canada).
The menu was in English and it referred to the meat as "bavette".

Linguee, le dictionnaire rédactionnel, translates "Bavette de
boeuf et salade de légumes grillés" as "Flank Steak with Grilled
Vegetable Salad". It would seem this is from a recipe by Ricardo
Larrivée, a Montreal chef. Elsewhere it is referred to as
"tenderloin strips" in a greek recipe.

In France, there are two areas of the animal that are termed
"bavette": the "bavette d'aloyau" and the "bavette de flanchet".
or "bavette à pot au feu" (although I suspect those are distinct
areas of the "bavette de flanchet").

http://fr.wikipedia.org/wiki/Cat%C3%...coupe_du_b%C5%
93uf

http://tinyurl.com/lq5r79b

If you want to know more, you know how to use Google.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 9/10/2014 6:24 AM, S Viemeister wrote:
> Well, I asked my butcher - he's never heard of bavette steaks.

Uh oh...

On another group, abf, Gerardus refers to it as a "bavoir" steak

https://en.wiktionary.org/wiki/bavoir

Synonymous with a baby's bib.

That said I and he seem to be focusing on the more common flank steak,
so I guess the "skirt steak" is still somewhere in the etymological ether.