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Bavette d'aloyauvsFraldinha

beef · Approximate equivalent

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

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

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
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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
Full details →

Names by country

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

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