Meat
Bavette
Bavette is the French flank-adjacent flat cut (often flap or similar abdominal muscles depending on the cutting house)—open grain, rich taste, and a reputation in Paris for steakhouses that prefer flavour over fillet softness. It behaves like a thicker, looser flank: marinate or salt well, grill hot, keep pink, and carve thinly across the grain. It is prized on French menus as an accessible “steak de boucher” with real beef character. Oil the meat, not the grill; finish with butter and herbs. Overcooking is the main failure mode. Serve with frites, salad, and a sharp sauce or compound butter.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.7 mg
- Sodium 61.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 60.1 g
- Energy 207 kcal
- Water 60.1 g
- Protein 23 g
- Fat 11.9 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.1 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 447 mg
- Major Minerals 446 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.1 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Bavette of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Bavette appeared on French café and bistro menus as a flavourful, thrifty steak.
Anglo steakhouses borrowed the bavette name for flap/flank-style grilling cuts.