Flap steak or bavette is a long, flat cut of meat taken from the abdominal muscles of the calf, just below the lower part of the sirloin. It has a loose structure and is rich in intramuscular fat. It is thicker than the diaphragm and flank steak with a strong meaty flavor that allows it to withstand strong sauces and accompaniments.
It is located relatively close to the flank and has a similar texture to it but is slightly thicker and fattier, so it gives a juicier result. It is a special cut of beef, which comes from the lower back - lower part of the animal, and is very thin in thickness.
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