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ArracheravsBavette d'aloyau

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

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.

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…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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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…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

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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