Thirty years ago, none of these were seen much on restnt menus in my area (Boston.) It was flank steak that was the cheap preferred cut for grilling in the 60's and 70's. Now we're seeing many more cuts. IIRC, hanger prices have sharply escalated recently and so bavette and others are being seen more. Could someone help me undertand these cuts and which are good for what?
I'm not a beef tenderloin girl; i look for flavor first, tenderness etc second.
This link below is really terrific and it answers my post in many ways, but i would still love your CH opinions as well.Thx so much for your help.