Bavette

Description

Country of Origin: Mauritius

The flank / ‘bavette’ in french is located below the Loin and home to the Flank Steak. Beef cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.

 

BUTCHER’S NOTE:

The name “Flank” comes from its anatomical location, the Flank area of the carcass.

COOKING METHODS:

NUTRITION:

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23654): 160 Calories; 60 Calories from fat; 6g Total Fat (2.6 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 1.46 mg Iron; 295 mg Potassium; 0.11 mg lavin; 6.7 mg NE Niacin; 0.5 mg Vitamin B₆; 1.34 mcg Vitamin B₁₂; 182.28 mg Phosphorus; 4.27 mg Zinc; 26.79 mcg Selenium; 89.2 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.