What is the uk equivalent of the french bavette d’aloyau cut of beef?

A READER WANTS TO KNOW WHAT TO ASK FOR IN A BRITISH BUTCHER'S SHOP AFTER DISCOVERING THEIR FAVOURITE CUT OF BEEF WHILE IN FRANCE READER QUESTION: FOR A LONG TIME I WAS PRACTICALLY A

VEGETARIAN BUT THEN DISCOVERED THE FRENCH BUTCHER’S CUT _BAVETTE_ AND WAS CONVERTED TO BEEF! FRENCH BUTCHERS SELL _BAVETTE D’ALOYAU_, THE BEST VARIETY. WHAT IS THE ENGLISH EQUIVALENT? A

_bavette_ is a long, flat piece of meat that is taken from the abdominal muscles of the cow. It is known for being rich in flavour and loose in texture, and is most often served rare as

otherwise it risks becoming tough. _Bavette_ literally means ‘bib’ and _aloyau_ is a larger part of the animal, to the side and back, from which this cut is taken. It is related to

_alouette_ (lark), either because the prepared meat was thought in the Middle Ages to have some resemblance to larks prepared for cooking, or because both could be cooked on a spit. Eleanor

O’Brien, managing director of the UK trade association National Craft Butchers, said: “The majority of UK butchers would be very likely to know the term _bavette_ and be able to cut to a

customer’s specification. However, the closest English terminology would flank skirt steak.” Ms O’Brien said there could be regional differences, meaning the two cuts of meat are not always

guaranteed to be identical but that is the nearest equivalent. RELATED ARTICLES WHAT HAS BEEN VOTED FRANCE’S FAVOURITE REGIONAL DISH? SUGGESTIONS FOR FRENCH ALTERNATIVES TO POPULAR BRITISH

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