Bavette is a thick cut of meat from the flank of the beef animal and is therefore also known as flank steak. It is a lean working muscle that has had plenty of exercise. The meat has a coarse, long grain, which also gives it a great bite and an incredible amount of flavour. Bavette is best enjoyed from high-quality cattle, but with USA Black Angus you are in good hands either way. It may also be useful to mention that, because of its coarse grain, you should always cut this meat across the grain. If you do not, even a perfectly cooked steak will turn into shoe leather. But bavette from a good breed, properly prepared and correctly sliced is a real flavour bomb!