Bavette is a beef cut. It is well-trimmed skirt, flank of beef, for stewing, frying or grilling.If doing the latter it should have all the sinew removed. Mark Hix says that it is tasty but not very tender and suggests giving it a bash and then leaving it in the fridge in olive oil for a couple of days to tenderise it. It can also cover suet. It is also a child's bib.
