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Bavette d'aloyau substitutes

Bavette d'aloyau is the traditional name in France. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

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Substitutes for Bavette d'aloyau that can be delivered rather than hunted down at a counter.

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Argentina

Vacíoapproximate

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.

Brazil

Fraldinhaapproximate

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

Mexico

Arracheraapproximate

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.

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