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ArracheravsBavette d'aloyau

beef · Approximate equivalent

Both are intensely flavored, fibrous cuts used similarly in bistro and taquería cooking, but bavette is from the flank while skirt is the diaphragm muscle.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open ArracheraOpen Bavette d'aloyauSee substitutes
Raw Arrachera — Beef Plate cut
Arrachera
Beef · Plate

Skirt steak is the diaphragm muscle, one of the most flavorful cuts on the animal with a pronounced beefy taste and coarse texture. It comes in two versions — inside and outside…

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Skirt steak (arrachera)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Bavette d'aloyau — Beef Bottom Sirloin cut
Bavette d'aloyau
Beef · Bottom Sirloin

Bavette d'aloyau is a French cut from the flank area of the sirloin, a flat, fibrous muscle with intense flavor. It is a bistro classic, typically pan-seared quickly over high…

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Flap steak (bavette)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Arrachera and Bavette d'aloyau together in your notebook.

Names by country

CountryArracheraBavette d'aloyau
🇺🇸United StatesSkirt steakFlap steak
🇬🇧United KingdomSkirt steakFlap steak
🇫🇷FranceHampeBavette d'aloyau
🇪🇸SpainEntraña
🇦🇷ArgentinaEntraña
🇲🇽MexicoArrachera
🇧🇷BrazilFraldão
🇮🇹ItalyDiaframmaBavetta
🇩🇪GermanyKronfleischBavette

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