The price is only an estimate. Price will vary based on the actual weight given to you.
Tagliata Steak (Bavette / Flank)is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat. It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right.
Two important steps that you shouldn't skip when cooking the Flank steak : 1. Let the steak "rest" on a chopping board for 5-10 minutes before cutting it. 2. Always cut the Flank steak across the grain after cooking, and not against the grain.