Do you know the difference between a bavette steak and “skirt”, onglet and flank? You can add aiguillette and hampe to the list too. It is easy to be puzzled about the different merits and identities of these lesser known cuts. The good news is they are very full of flavour, and appropriate cooking will make for a very tasty steak supper or lunch.
What’s The Difference?
These cuts all look very similar with long muscle fibres that are often visible as distinct ridges that are punctuated with fine filaments of fat running through it. When you see them on our counter they are typically longer thinner cuts that are darker in colour. All of these cuts come from the same region of the animal and it is the difference between French and English butchery/cuisine that is adding the complication. In the UK all these cuts are referred to (and sold as) flank or skirt and sometimes hanger steak. It has often been called the butcher’s cut, because it is said in past times butchers reserved it for their own plates!
For a little extra international dimension these cuts are known in Brazil as fraldinha which is literally”little diaper”; and in Colombia, they are known as “sobrebarriga” meaning “over the belly”.