Item: Bavette de flanchet
Rating: 1.9
Author: hurkanakbiyik

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<p>Bavette de flanchet in French butchery refers to the upper flank, similar to bavette d&rsquo;aloyau. It's a cut of beef taken from the belly muscles of the cow. Bavette de flanchet is known for its strong beefy flavor and somewhat tough texture, due to the amount of physical activity this muscle area gets. It has many tough fibers and little fat marbling, making it less tender than other cuts. However, if it's marinated before cooking and then cooked to medium-rare, it can be quite tender and flavorful. It's also essential to cut it against the grain to shorten the muscle fibers and enhance its tenderness. The bavette de flanchet is often used in dishes that require marinating and quick cooking, such as grilling or broiling. It's a popular choice for dishes like fajitas, stir-fries, and other quick-cooking recipes.</p>
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Bavette de flanchet

France

THE BLACK LAB

There was a meat on the table and i couldn’t finish it at all. 

I asked my meat to be medium which was but i couldn’t chew the meat at all. After couple of tries i stopped to be honest.

Too much black pepper no salt at all. Why do you even sell this?

Bavette de flanchet review by hurkanakbiyik at THE BLACK LAB, Wasquehal, France

Bavette de flanchet

THE BLACK LAB

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