Believe it or not, some steak cuts can be both delicious and budget-friendly. We spoke with six steak experts to learn which ...

The bavette, or bib of the sirloin, is often called the "butcher's cut" or flap steak. Though not as commonly found as the ...

Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep ...

That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it.