Bavette d’aloyau in French butchery refers to a rear part of flank, a cut of beef taken from the abdominal muscles of the cow. The term "bavette" comes from the French word for "bib," which is a reference to the long, flat shape of this cut.

Bavette d’aloyau is known for its strong beef flavor and relatively tough texture, due to the amount of physical activity this muscle area gets. It contains a lot of tough fibers and has little fat marbling, making it less tender than other cuts.

However, if it's marinated before cooking and then cooked to medium-rare, it can be quite tender and flavorful. It's also crucial to cut it against the grain to shorten the muscle fibers and enhance its tenderness. The bavette d’aloyau is often used in dishes that require marinating and quick cooking, such as grilling or broiling.