General Discussion

Beef Skirt Steak

Hanger, Beef Flap (Bavette), Flank and Skirt Steaks


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 53

Hanger, Beef Flap (Bavette), Flank and Skirt Steaks

opinionatedchef | Sep 5, 2013 10:57 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound