Flank and bavette steaks are similar cuts of meat, both lean and ideal for quick cooking methods, but differ in tenderness mainly due to bavette's higher marbling. Flank steak, cut from the cow's lower abdominal area, is tougher, making it more affordable and perfect for dishes like stir fry. It's best cooked quickly to achieve a desired crust without overcooking. In contrast, bavette steaks are richer and tenderer, ideal for various recipes, both cuts being excellent for quick, high-heat preparations.
Flank and bavette steaks, while both thin and lean, differ in tenderness due to bavette's higher marbling, making it a slightly richer choice.
Flank steaks, known for their toughness, serve best in applications like stir-fry, grilling, or searing, allowing for a beautiful crust.
Bavette steaks are recognized for their tenderness due to extra fat marbling, enhancing their applicability in diverse recipes from salads to tacos.
Both cuts are versatile for high-heat cooking, but understanding their differences can elevate your steak meal without mishaps.
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