...is what I would call this. Not always readily available nowadays, I have to ask my butcher specially for it and usually make sure I go on certain days to be sure of getting it. It's a long flat piece of meat which needs long slow-cooking, but is beautifully tender if you treat it right. My meat of choice for my mum's old-fashioned hotpot - nothing else will do!

See:

#
Flank steak - Wikipedia, the free encyclopedia
- 11:35
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is ...
en.wikipedia.org/wiki/Flank_steak - Cached - Similar

Gourmet Britain - Encyclopedia - Bavette Steak:
Bavette Steak: A cheaper cut of beef popular in France, coming from the area we know as skirt or flank. It's strong on flavour, but weak on tenderness, ...
www.gourmetbritain.com/encyclo_entry.php?item=7070 - Cached - Similar