CarneAtlas

Bavette d'aloyauvsFraldinha

beef · Approximate equivalent

Overlapping anatomy — the sirloin flap. Bavette is the French loin-flap cut; fraldinha the Brazilian one. Closely related, cut and trimmed slightly differently.

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 Bavette d'aloyauOpen FraldinhaSee substitutes
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
Raw Fraldinha — Beef Flank cut
Fraldinha
Beef · Flank

A long, flat, loose-grained cut from the bottom of the sirloin where it meets the belly — the Brazilian fraldinha ("little diaper," for its shape). Well-marbled with a pronounced…

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

Names by country

CountryBavette d'aloyauFraldinha
🇺🇸United StatesFlap steak—
🇬🇧United KingdomFlap steak—
🇫🇷FranceBavette d'aloyau—
🇧🇷Brazil—Fraldinha
🇮🇹ItalyBavetta—
🇩🇪GermanyBavette—

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