The flank steak, also known as bavette, trousers or thin, comes from the rear, lower part of the belly and is a cut from the belly lobe. The oval-shaped flank cut comes from the USA and has long been appreciated there for its intense flavour. The abdominal muscle is flat and very finely marbled and has a long fibre. The bavette is very popular with gourmets and BBQ fans because it has an extremely intense taste despite its low fat content.
