CarneAtlas

Bavette d'aloyauvsVacío

beef · Approximate equivalent

Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.

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 VacíoSee 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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Beef sirloin flap (bavette)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Vacío — Beef Flank cut
Vacío
Beef · Flank

Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryBavette d'aloyauVacío
🇺🇸United StatesFlap steakFlank steak
🇬🇧United KingdomFlap steakFlank steak
🇫🇷FranceBavette d'aloyauBavette de flanchet
🇪🇸Spain—Vacío
🇦🇷Argentina—Vacío
🇵🇹Portugal—Vazio
🇮🇹ItalyBavettaPancia di manzo
🇩🇪GermanyBavetteBauchlappen

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