Wagyu Bavette

Description

The Bavette has quickly become a staff favorite because it has that great flavor shared by so many of the "flat" steaks while also maintain a relatively high level of marbling for this type of cut, due to it being cut from the sirloin area. The results are amazing, and highly recommended.

Preparation

For years, the Bavette was used mostly for fajita and stir fry, but it has quickly turned into a highly sought-after grilling steak. In other words, it can be used in a wide variety of applications and style of cooking. We prefer marinating and grilling it, but broiling and skillet cooking work wonderfully, too.

Alternative Names

Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak

Additional Info

This item ships frozen for freshness and food safety. We recommend storing it in your freezer and then thawing it overnight in your refrigerator before preparation for the best and safest results.