A type of French beef cut from the lower abdominal muscles, similar to a flank steak, known for its rich flavor.
From French 'bavette,' derived from the verb 'baver' meaning 'to drool,' because the cut was thought to resemble a bib or drool-absorbing cloth (a bib in French is 'bavoir'). The '-ette' suffix indicates a diminutive or related form.
Bavette got its name because French butchers thought the meat looked like a drooling bib—it's a hilariously unflattering but memorable name that probably helped people remember which cut was being discussed at the market.
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