There's nothing like a good steak

May 30, 2006 6:20 AM

How to find bavette in Toronto?

One of this ex-Montrealer's favourite cuts of cow is the French bistro classic "bavette".

From experience, it is a rather large cut of steak that is similar in texture and appearance to a flank steak - yet somehow isn't the same (it's generally way more tender and slightly less fibrous).

I have been craving bavette for a while but, now that I am in Toronto, have no idea how to ask for it at my butcher counter.

I have tried googling "bavette" and have come up with the english translations "flap meat", "short loin", "skirt steak" among others.

What do I tell a Toronto butcher I want?

Also - bonus points if any francophile Torontonians can point me towards an inexpensive, centrally located restaurant that serves a good bavette and frites for under $20.

posted by elkerette to food & drink (4 comments total)

This doesn't help you to find it but it was interesting. I was actually looking up Flap Steak just after reading this post.
posted by Ferrari328 at 7:18 AM on May 30, 2006

I could be wrong, but I think I recall someone mentioning this cut being served at "La Maquette", on King just East of Church. It's fairly pricey, so I'm not sure if it would be under $20. It also doesn't appear to be on their menu now, but I suppose you could call and ask.

Have you tried the various butchers at the St. Lawrence Market?
posted by loquax at 7:19 AM on May 30, 2006

Bavette is a lot of things, unfortunately: flap, skirt steak, or just any thin steak. Larousse talks about the flap steak, so that's where I'd start. If you ask your butcher for flap steak and make it clear you don't want sirloin tips or hanger steak you should do OK.

That said, I'd tell a Toronto butcher that I wanted a bavette first, just like I'd expect him to be able to get me foie gras without having to ask for a fattened liver.
posted by mendel at 7:19 AM on May 30, 2006

Here is the restaurant you want: La Palette in Kensington Market. Great food, reasonable prices. They're really friendly there: I bet if you asked them they could tell you how to order this cut from a butcher.
posted by Fuzzy Monster at 10:45 AM on May 30, 2006