The bavette is a lesser known cut every steak lover needs to know. Popular with Asian, Latin American and French chefs who love its full-bodied beef flavor, it’s grown in popularity here in the U.S. Our American Wagyu bavette is packed with more marbling and richness. Also know as the less flattering name “flap meat” this is a steak worth exploring. Like skirt steak, the bavette has a pronounced grain and it’s critical to cut against the grain. Bavette loves high heat so sear on a hot grill or cast iron pan and serve medium rare. This delicious cut loves to be marinated, so feel free to use your favorite profile for a delectable meal.
The bavette is cut from an irregular shaped section of beef so each one is a little different. No matter what shape, this is a butcher’s secret to be enjoyed.
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We marinated it simply with salt, pepper, garlic and olive oil. And pan seared on high heat for 3 min on each side to get it medium rare. It was absolutely delicious!! So tender and melted right in the mouth. Almost reminds me of Peter Luger. I was a bit worried as this is a cut of beef I am not very familiar with. But as soon as I tasted my first bite, my worries disappeared. My 8 year daughter loved it too. I will definitely be ordering this cut again.
Posted 9/14/2020 by AS
Delicious Though Highly Marbled
The bavette was rich, tender and flavorful. Great for high end fajitas, thin steaks, slices but note the high marbling -- high fat to meat ratio -- a little goes a long way. Plastic wrap was not airtight and the thawing steak leaked all over the fridge -- customer service said it was normal for the bag to become pierced during shipment but we order meat, other frozen goods all the time and this is the 1st company that hasn't had 100% secure wrapping. That said, the steak was not spoiled, tasted fine.
Posted 9/2/2020 by Cate
Seated in cast iron, then pan roasted, finished with butter basting - cooked to medium rare - it was amazing! Tender and delicious! It fed a hungry family of 4.
Posted 8/27/2020 by NurseSandy
My family and I thought this was excellent! I butterflied it, then cut into 4 steaks about 8 oz each. Put into my favorite carne asada marinade overnite and then grilled over a HOT mesquite fire. The marbling on this steak was fantastic. Big beefy flavor and very very tender. I couldn't decide if it was more like a flank or a skirt steak. Maybe a great hybrid between the two! I fully intend to order a few more and determine what experiment to try next. Great experience as always from SRF. Thanks
Posted 8/3/2020 by BL
The bavette is delicious!
Posted 7/28/2020 by Kelly