Bavette d'Aloyau

[21TonyK]

Nailed it. Absolutely amazing.

Sorry, no pics until next delivery sometime this week. 52 degrees with bay and peppercorns for 3 hours then finished in a pan with butter.

Another one to add to the Onglet and Cote de Boeuf

[Mobile Chicane]

'Flank' steak iirc. Delicious.

[21TonyK]

Mobile Chicane said:

'Flank' steak iirc. Delicious.

Delicious yes but (yet again) depending on the butcher (I'm sure you remember the issue with Onglet?) not always "Flank", maybe "thick flank", "heel"(???) and "sirloin bib" or just "dunno". Again I ended up going to the local abattoir to point out what I wanted. Now they know, I can get it easily, albeit in 25kg cases!

Whats next in terms of classic cuts? Any ideas?

[Mobile Chicane]

21TonyK said:

Mobile Chicane said:

'Flank' steak iirc. Delicious.

Delicious yes but (yet again) depending on the butcher (I'm sure you remember the issue with Onglet?) not always "Flank", maybe "thick flank", "heel"(???) and "sirloin bib" or just "dunno". Again I ended up going to the local abattoir to point out what I wanted. Now they know, I can get it easily, albeit in 25kg cases!

Whats next in terms of classic cuts? Any ideas?

The issue was with 'brisket', I believe

Anything anyone can do to point out the lesser known cuts as good for eating, rather than these go for 'mince' - or to the butcher's table - can only be a good thing, imho.