Bavette is cut out of the flank, from the groin of the cow. It can be used for long slow braising in a casserole or stew, or can be fried as a steak. It is best served rare as we think it becomes tough if slightly over cooked.
Flank skirt is cut from the side of the cow, it is the thickest and coarsest piece of skirt. Excess fat is trimmed and the outer membrane is removed. Skirt is wonderful for slow cooking, it is first choice for making Boeuf Bourguignon. It is the traditional cut of beef used to make Cornish pasties.