Flanchet

Flanchet in French butchery refers to a cut of beef from the abdominal muscles or lower chest of the cow. It is similar, but not quite same as American flank, as flanchet is just one part of the American flank, bavette d’aloyau and a section of bavette de flanchet being the other two. Flanchet is a long, flat cut that is flavorful but also relatively tough due to the amount of exercise this part of the cow gets. It is ideal for marinating and then grilling or broiling over high heat. It should be sliced against the grain for tenderness after cooking.