What is
Butcher Steak?

Butcher steak, also known as Bavette or flap meat, is a cut of beef that is known for its rich flavor and tenderness. It is typically cut from the bottom sirloin, making it a flavorful option for grilling or pan-searing. The name 'butcher steak' comes from the fact that it is often favored by butchers themselves, as it is a lesser-known cut that has great potential when cooked properly.

Origins & History

The butcher steak has its roots in South America, particularly in countries like Brazil and Argentina, where it is popular in traditional barbecue dishes (asado). While it was once considered a secondary cut, its popularity has grown globally as consumers seek bold flavors and tender textures without the high price tag of more well-known cuts of beef.

Taste & Texture

Butcher steak is known for its rich, beefy flavor with a slightly chewy texture. When cooked properly, it is tender and juicy, making it a delicious choice for grilling or quick cooking methods.

Ingredients

Beef

The main ingredient, butcher steak comes from the bottom sirloin of the cow. It is known for its strong, beefy flavor and can be cooked in various ways.

Salt

Used for seasoning to enhance the natural flavors of the meat.

Pepper

Used for seasoning to add a bit of heat and depth to the flavor.

Oil

Used for cooking the steak, typically high-heat oils like canola or grapeseed oil.