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Skirt steak needs careful preparation when cooking to maximize tenderness due to the amount of connective tissue
rich flavour makes it perfect not only on its own but also as the main meat for many dishes
Tenderizing flat iron is unnecessary but be cautious about not overcooking it
Tri -tip is a triangular beef cut from the bottom of the sirloin
Bavette POUND:2LBS Skirt steak needs careful preparationThe Bavette steak may also be known to some as a flap steak, is a long and tender cut of meat that comes from the bottom sirloin near the flank steak. The Bavette is a very lean cut with a long, thin shape and a rich beefy flavour. Bavette is an ideal cut of beef for the perfect steak sandwich. It is thin enough to fit into a reasonably sized sandwich but thick enough to be cooked rare, accentuating its beefy flavour.