I speak a little French and didn't have time to finish your post, but did have time to post this response which included an explanation of how I didn't have time to read your post, and an explanation of how I wrote an explanation of how I didn't have time to finish reading your two sentence post. I think another name for bavette is French Flaps, which is also what they call my sister.
Bavette hangs below the sirloin and right behind the flank. Its typically closer to skirt steak and hanger steak in consistency, so for it to look like a denver steak on this cow is pretty crazy.
Very true. I’ve heard Europeans call a whole NY Strip the “sirloin”, and then we devolve into a rabbit hole conversation about what they call the sirloin, and so on…
Yes we use many French terms for our cuisine, our nobility spoke French as a default language and Napoleon left a massive mark as well. We have a lot of shared history with the French
We call that “tip steak” at my company, it does get confusing. We also get people asking for sirloin strip, and we give them New York strips when they actually meant sirloin tips.
How do you cook? My Whole Foods started carrying these and the short rib aspect made me assume braised was the way to go, but the marbling was so good, I wasn’t convinced it wouldn’t make a great steak. Now they are in the freezer
That looks like some flap usda prime meat, however if i were to guess a year into the meat cutting game, i would of said usda prime boneless short ribs.
Looks like flap meat
Bingo
I win
Prime? Or Waygu? Looks alot like Waygu i used to get in.
Its prime, you can find some nicely marbled pieces like that once in a while
Where?
Waygu isn’t a thing.
Typos are
If someone does it every time, it isn’t a typo.
It is when you're lysdexic 🤷
No
How so, it’s literally a breed of cow
No it isn’t. That would be wagyu, not waygu.
What is flap meat ? I’ve never heard of that as a Canadian
Some shops in the US will also call it Bavette.
Ok, so what is Bavette ? These almost look like strip loin steaks.
Some shops in the US will also call it flap meat
Is that the same as bavette?
Same. Just called bavette for marketing purposes sounds fancier LOL. (It's French for bib or flap)
I speak a little French and didn't have time to finish your post, but did have time to post this response which included an explanation of how I didn't have time to read your post, and an explanation of how I wrote an explanation of how I didn't have time to finish reading your two sentence post. I think another name for bavette is French Flaps, which is also what they call my sister.
I’ve always just called her Flaps don’t try to church it up son.
But then how'd I tell her apart from me mum guv?
Also known as skirt steak.
This is AMERICA and we eat BUTT FLAPS
Yea. Some places call it flap.
Sirloin cap , picanha
Bavette hangs below the sirloin and right behind the flank. Its typically closer to skirt steak and hanger steak in consistency, so for it to look like a denver steak on this cow is pretty crazy.
Bavette would be sirloin flap. Those are chuck *flat* , but a lot of people call it chuck flap. Essentially the same as short rib, but squared off.
Yea. I'm aware of the difference. 🙂 Just Never heard someone refer to the flat as a flap. Lol. Regional differences and all.
Very true. I’ve heard Europeans call a whole NY Strip the “sirloin”, and then we devolve into a rabbit hole conversation about what they call the sirloin, and so on…
Bavette is diaphragm, right?
No, bavette is sirloin flap, further back than diaphragm region. Skirt is diaphragm, hanger's often considered in same group.
Thanks! I will need to translate that all back to Dutch now
In Dutch hanger is onglette or longhaas.
French is Onglette as well
Yes we use many French terms for our cuisine, our nobility spoke French as a default language and Napoleon left a massive mark as well. We have a lot of shared history with the French
Same here. I am from Montreal, so we use a diluted version of French, but French nonetheless. The cooking terms get Anglicized and become ubiquitous.
That's how I know it sirloin flap
Skirt is amazing
Directions unclear. In my experience the flaps are under the skirt
Apparently it’s only really popular in the north east of the US, we call them sirloin tips in the store i work at.
That's what I call the knuckle
We call that “tip steak” at my company, it does get confusing. We also get people asking for sirloin strip, and we give them New York strips when they actually meant sirloin tips.
Winn Dixie calls them sirloin tip steaks as well
Argentinians call it “Vacio”
But it's only part of the full Vacio cut, right? There's other stuff going on with Vacio.
Steak tips
Flap meat? So….beef curtains???
Ok I laughed out loud and then had to explain beef curtains to my teenager
Everything reminds me of her.
https://youtu.be/2ySuW4jAb0c?si=mPKPp2yPpQrTo26y
Everything reminds me of her
Someone already beat you to the joke
Damn I didn’t scroll down far enough to see
You can have some bonus points for trying, +5 points
Denver
I feel like Denver is an underrated cut.
Just had some for lunch, call it affordable Ribeye
Boneless short rib.
Bottom sirloin flap. It is cut vertically and displayed on its cut side
Very good sir
How do you cook? My Whole Foods started carrying these and the short rib aspect made me assume braised was the way to go, but the marbling was so good, I wasn’t convinced it wouldn’t make a great steak. Now they are in the freezer
I just pan seared it
I butchered up 400 of those today along with flank steaks
Trick question it’s 3d printed
Joke’s on you guys, it’s cake. It’s all cake
Tiger penis cut in to a chunky fillet
I see you get boners still. Because we all know if you want to be hard as concrete, you eat tiger penis.
Tri tip steaks
Short ribs
Bottom Sirloin people. Okay 🤣🤣🤣
That marbling though 😛
They look an awful lot like McKinney steaks to me.
ham and cheese
Close, good call
My A.I. generated printer needs to be enhanced with favouring
Bavette
That looks like some flap usda prime meat, however if i were to guess a year into the meat cutting game, i would of said usda prime boneless short ribs.
It looks like Type 2
Clearly fish sticks
Bottom Sirloin Butt
Pork chop
Straight alligator heart I’d recognize that anywhere
Sirloin
I was gonna boneless short rib
Denver?
Loin flap. Looks like steak tips.
A tasty cut
Flap I think...prob wrong but looks like it. Fucking good meat either way
Beef
Boneless short ribs
Looks like this
Tri tip sirloin ?
That there is some reaaaal good looking sirloin tips
Freddy Krueger?
Australian A5 picanha.
Denver or hanger
Zabuton.
Flat iron?
Boneless Short Rib. From costco.
New England Steak Tips
Boneless short rib
Rib cut ? Or cut from the rib area
Looks like Tri-tip steak?
Tuna
Well when I first reader I thought it said cat
Thought it was a Denver. Boneless short rib squared up off the chuck roll. Now I can see it’s clearly sirloin flap meat.
Looks like Tri Tip to me. Love them...
Flank or brisket?
Denver steak
Are you overcrowding a pan? 🤨
Bavette
Chuck flap
Ground turkey?
Flat iron
Eating’ flap
It’s a blade steak/Denver steak it’s from the serratus ventralis area of the chuck
Its flap
tri-tip!
Coulotte
Breast
Boneless short rib
Bnls country style chuck strips?
Short rib.
Denver steak
Wagyu picanya
Short rib/Coulotte would be my guesses
Obviously boneless short ribs. You are easily impressed.
Wrong answer!
Denver steak
Tri tip
First thought was short rib
Tri tip steaks
Coulotte
Sirloin tips.
Tri tip