Flap Steak, Bavette d'Aloyau, Bistro Steak


 
Just ask for the cryovac pack and you’ll get 3-5 whole flaps in a pack, and save money over their already retail packs! There’s not much trimming to to on them sans a little silver skin. I tend to leave most of the fat on them. You can butterfly the flaps or leave them thick. All depends how you want to cook them. Personally, one of the juiciest steaks around that do very well with a char sear and quick indirect to temp up.

Carne asada anyone?,.,.,.
Cryovac... I guess that's what I get.. it's about $90 and has about six or seven fairly large cuts.
 

 

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