Ah now that makes sense. I bought a pack of bavette not too long ago and found it to be a lot more chewy than I expected. Thanks for pointing out what to look for.
Bavette is Flap Meat(carne asada) Outside Skirt (arrachera) has a membrane on both sides and has good marbling. Inside Skirt(entraña)is longer, thinner, no fat, no membrane and is tougher.
Very nice comparison! Personally, I would go with the flank steak. But I'm a Texan and a lot of us still like some "life" left in the chew. But I would easily use either to make some fajitas, even with that (very tasty looking) style of marinade. btw, how did you get sunburned in the Netherlands??
Weather over the past months has been consistently hotter than average for Dutch standards, we've been seeing a lot more sun than we are used to. Additionally when it is sunny here, the UV index is relatively high and you can burn quickly (especially considering the skin type of most Dutchies).
Hi, because you use often Ketjap Manis in your videos I bought it too. My question is if it’s better to use it as a Marinade or can it be used as a Dip to ?
Roel, something has been wrong with the audio in your videos for the past few months. It's a bit muffled and low, compare to an older video like this one th-cam.com/video/ZMI8dCKFSX8/w-d-xo.html
These are both the same exact thing. They’re both sirloin flap or Babette. Not flank. Flank steak doesn’t have silver skin on it like that. If you look they’re exactly the same cut
I've worked as a butcher and these are different, you can tell just by looking at the grain structure. Sirloin flap comes from higher up in the muscle closer to the sirloin while bavette comes from further down towards the belly
CLICKBAIT WARNING: no advertisement indicated before clicking but very hard to ignore this is just a sponsored ad with the most basic of technique :-( we got used to much better content... intellectual poverty?! also rehydrate with butter: makes no scientific sense although flavorwise it could work...
I think you are confused. Flank steak has the fiber running lengthwise from end to end, not crosswise like what you have.
Yea he had 2 Bavettes right there
0:29 He opens the package labeled 'flap meat,' noting that one cut is flap and the other is flank. If that’s the case, it should be labeled flank.
Thanks for your explanation of cuts of beef. You do a good job of telling us what to look for.
Ah now that makes sense. I bought a pack of bavette not too long ago and found it to be a lot more chewy than I expected. Thanks for pointing out what to look for.
What’s the difference between, a bavette vs inside skirt vs outside skirt steak?
Bavette is Flap Meat(carne asada)
Outside Skirt (arrachera) has a membrane on both sides and has good marbling.
Inside Skirt(entraña)is longer, thinner, no fat, no membrane and is tougher.
Cheers from Doha! Love these great ideas….keeeeeep on grilling’, Roel and Morrison😍✈️
Looking Good! Great video 👍🏾
Bavette all day!!! Most underrated part of the cow!
Shhhhhh!!!!!
@@shawng6415 hahah yeah my bad bro
That grill would be so great for parties. Everyone can just sit around it with a beer and pick out what piece they want as it cooks.
Better still, it's meant as the central piece in a hexagon log cabin (Kota in Finnish) so you can also use it when it's freezing outside.
I really enjoy educational videos like this guys…well done!
Very nice comparison! Personally, I would go with the flank steak. But I'm a Texan and a lot of us still like some "life" left in the chew. But I would easily use either to make some fajitas, even with that (very tasty looking) style of marinade. btw, how did you get sunburned in the Netherlands??
Weather over the past months has been consistently hotter than average for Dutch standards, we've been seeing a lot more sun than we are used to. Additionally when it is sunny here, the UV index is relatively high and you can burn quickly (especially considering the skin type of most Dutchies).
Looks great! Have you experimented with Fajitas before
How can I get that bad ass cooker
Hi, because you use often Ketjap Manis in your videos I bought it too. My question is if it’s better to use it as a Marinade or can it be used as a Dip to ?
Use it either way. Great in stir fries and drizzled on eggs.
Any idea where I can buy Aberdeen black in the UK?
Went to the site. Searched for bavette, for flap and for flank…. This recipe is not coming up.
Love some good flank! 🔥🔥🔥
Super vergelijking 💪🏻👍
😋🍻😉 🇮🇹 Great PitmasterX !!!
I would say a bavette is really great seared in a pan. Flank is great grilled.
The best way I found to cook bavette is smoke low and slow and reverse sear. Serve with chimichurri 👌
One looks more rare than the other
Flap=New England steak tips 😋
Why is Bavette pronounced with f sound?
Flap steak is possibly my favorite cut.
"These steak look almost the same..." because they are.
There are 2 flaps (Bavettes) in there, no flank, just as it is labeled...
2 pieces of Flap Meat(Bavette) featured above. Not a single Flank Steak was hurt in this video lol
One is a little more cooked than the other.
😋😋
I don’t care, gimme both 😋
Roel, something has been wrong with the audio in your videos for the past few months. It's a bit muffled and low, compare to an older video like this one th-cam.com/video/ZMI8dCKFSX8/w-d-xo.html
Flat iron ;)
These are both the same exact thing. They’re both sirloin flap or Babette. Not flank. Flank steak doesn’t have silver skin on it like that. If you look they’re exactly the same cut
No they’re not, just check the structure at 6:01.
I've worked as a butcher and these are different, you can tell just by looking at the grain structure. Sirloin flap comes from higher up in the muscle closer to the sirloin while bavette comes from further down towards the belly
@@BrutusMaximusAurelius look at 1:48 they are the same
@@AlderneyScouser 5 years as a butcher these are the same cuts not surprised most of he's videos are misleading
exactly the same
No discussion on how they taste different? So disappointing.
Take that vegans!!!!!!!!!
Looks like a skirt steak not a flank stake.
CLICKBAIT WARNING: no advertisement indicated before clicking but very hard to ignore this is just a sponsored ad with the most basic of technique :-( we got used to much better content... intellectual poverty?! also rehydrate with butter: makes no scientific sense although flavorwise it could work...