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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Absolutely the most amazing steak I’ve ever had. Cooked it 2 different ways so far. The best way has been to cut into 2” steaks and sous vide then pan sear. Omg!! I recommend this to everyone!! New life long customer!!
Posted 1/2/2020 by Herb V
First off great piece of meat, tender , flavorful, easy to cook, I got one of the smaller cuts since sizes vary, I made it into tacos came out great family loved it. Tacos is pretty much what I recommend this cut for.
Posted 12/7/2019 by Francisco
SRF Bavette amazing
Sliced thin into 4 steaks. salt, pepper, grapeseed oil, garlic. Super hot grill. 1min 30 sec each side. rest, salt, devour!!.. Amazing steak so thrilled with purchase.
Posted 9/16/2019 by stefan
Beautiful Bavette with chimichurri
My wife and I just finished with yet another amazing cut of wagyu beef from Snake River Farms. I grilled our black grade wagyu bavette over direct heat (flipping only once) until perfectly tender and oh so buttery (around 15 minutes total on the charcoal grill). Although it was not necessary, we did serve it with a killer homemade chimichurri sauce.
I gotta say, I'm just thrilled thus far with all my purchases from SRF! What a find! Thanks to all at SRF :)
Posted 6/30/2019 by Wallace
SRF Bavette aka Vacio is Sublime
The bavette cut, known in Argentina as vacio, is a rare find and a butcher's best kept secret. It has a wonderful, rich flavor and perfect delicate texture when cut across the grain. I've eaten and cooked thousands but none as good as the Snake River Farms wagyu. Absolutely amazing. Cook to 140 internal and rest for 10 minutes in foil for a medium-medium rare finish. Serve with chimichurri and a nice Malbec.
Posted 5/22/2019 by Rob W.
SRF Team : We couldn't have said it better! Thank you, Rob W.!