So I have splurged for the sirloin and tenderloins and have always been relatively pleased. Once I got the bravette steaks and they were just mostly gristle. Totally inedible. So now i actively avoid that cut. Some of the recipes with them look good tho. Just wondering everyone else’s experiences with that cut of meat? Did I just get a bad batch or are they usually sucky? I’ve honestly never heard of that cut before.
by Figgy45
1 Comment
Called flap steak in the US. It’s cheap. I usually get a shoulder cut from my butcher when I’m recreating these recipes.