Bavette de flanchet

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Lay in a half of beef

A bavette de flanchet is a section of the belly flap of beef according to the French division .

It is separated from the thinning below the piece of kidney . It is considered tender and juicy and is suitable for grilling , cooking and frying . In the American cutting technique, flank steaks are sometimes cut accordingly.

See also

literature

  • Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 84 ISBN 978-3-937963-41-9 .