Bavette de flanchet
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 .