BavetteThe Bavette steak may also be known to some as a flap steak, is a long and tender cut of meat that comes from the bottom sirloin near the flank steak. The Bavette is a very lean cut with a long, thin shape and a rich beefy flavour. Bavette is an ideal cut of beef for the perfect steak sandwich. It is thin enough to fit into a reasonably sized sandwich but thick enough to be cooked rare, accentuating its beefy flavour.

Short Ribs come from the beef chuck portion of the cow

Tenderizing flat iron is unnecessary but be cautious about not overcooking it

Often overlooked

which is about 1/2-inch thick

juicy taste

fall -apart meat

It should be cooked quickly over high heat

on the grill

enchiladas

the better

the taste will be incredible

and juiciness above all other cuts of beef