The SRF Black® bavette has a strong grain and texture similar to skirt, hanger and flank steaks. It’s packed with the richness unique to our American Wagyu beef. Average weight is 1.5 lbs.
The SRF Black® bavette has a strong grain and texture similar to skirt, hanger and flank steaks. It’s packed with the richness unique to our American Wagyu beef. Average weight is 1.5 lbs.
Humanely Raised Beef
Wet-Aged For 21+ Days
Family-Owned & Operated
The bavette known by the less flattering name “flap meat” 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 personal recipe for a delectable meal.
Popular with Asian, Latin American and French chefs because of its rich flavor, it’s more common these days on menus and in butcher shops. Our American Wagyu bavette is well marbled and has a rich buttery aroma and flavor. Bavette means “bib” in French and describes its irregular shape. We cut three sections from each large piece, so each individual steak is a little different. No matter what shape, this is a butcher’s secret to be enjoyed.
Average weight: 1.5 lbs.
The bavette works well seared on a hot grill or skillet. We recommend a medium rare finish. The rough texture of the bavette caramelizes beautifully over high heat to add texture and flavor.
Internal temperature is the most accurate way to know if your steak is done. Target 120°F for medium rare and 130°F for medium.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
This cut has a coarse grain that runs along the short side. Rotate the bavette and cut against the grain.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
The bavette known by the less flattering name “flap meat” 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 personal recipe for a delectable meal.
Popular with Asian, Latin American and French chefs because of its rich flavor, it’s more common these days on menus and in butcher shops. Our American Wagyu bavette is well marbled and has a rich buttery aroma and flavor. Bavette means “bib” in French and describes its irregular shape. We cut three sections from each large piece, so each individual steak is a little different. No matter what shape, this is a butcher’s secret to be enjoyed.
Average weight: 1.5 lbs.
Cooking Tips
The bavette works well seared on a hot grill or skillet. We recommend a medium rare finish. The rough texture of the bavette caramelizes beautifully over high heat to add texture and flavor.
Internal temperature is the most accurate way to know if your steak is done. Target 120°F for medium rare and 130°F for medium.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
This cut has a coarse grain that runs along the short side. Rotate the bavette and cut against the grain.
Beef Grading
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Loin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
What is bavette steak?
Located in the loin primal, this steak is gaining in popularity because of its tenderness and extreme flavor. This cut is highly versatile and takes well to marinades and rubs.
What is the Snake River Farms Guarantee?
We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."
What is SRF Black® and SRF Gold®?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black® and SRF Gold® grade above USDA Prime. The SRF Black® grades between a BMS 6 to 8; SRF Gold® is the highest marbled with a BMS score at 9+.
Overall rating: 4.6843576 / 5 from 358 reviews.
AI Generated Review Summary
The Wagyu Bavette steak is highly praised for its rich flavor, excellent marbling, and incredible texture. Customers appreciate its buttery aroma and delicious taste, making it a popular choice for those who enjoy high-quality meat. The cut is well-regarded for its unique shape and flavor, and the value for money is consistently highlighted in reviews.
"I reverse seared the steak with Fleur de Sel/Fresh Ground Pepper and it had excellent texture and flavor." — Anonymous
"Amazing steak so thrilled with purchase." — Anonymous
"It has a wonderful, rich flavor and perfect delicate texture when cut across the grain." — Anonymous
Reviews
Wonderful cut of beef. Tender
"Wonderful cut of beef. Tender and good flavor. Would order again."
— Richard C. (4/5)
One of my favorite SRF
"One of my favorite SRF cuts. Best way is over a campfire, searing it over the flames before finishing it off indirect."
— Derek M. (5/5)
Outstanding - it's a great
"Outstanding - it's a great idea to keep a few on hand!"
— Toby M. (5/5)
This was so good.
"This was so good."
— Michael A. (5/5)
The wife is a lifelong
"The wife is a lifelong filet mignon eater. I sous vide the lightly seasoned bavette at 140 for 2 - 2. 5 hours. Let rest, cut into thick slices, sear briefly high heat no oil. She loves it (I do too) and says it may be better than filet."
— Dennis S. (5/5)
I am a constant consumer
"I am a constant consumer of Bavette, aka flap steak. I normally buy prime and is impeccably delicious and tender. I have no problem with the strip steaks I had purchased this order and the past. But when it came to the Bavette it was not acceptable . wish could return the last one I have."
— Antonio V. (1/5)
Tender and flavors
"Tender and flavors"
— Paul M. (5/5)
Awesome
"Awesome"
— LIAM F. (5/5)
You should put numbers next
"You should put numbers next to the rating boxes, I hope I checked the highest rate because the meats were delicious. The pork was delicious and juicy and the Wagyu Bavette was even better. Will definitely be ordering from Snake River Farm again."
— Antonio M. (1/5)
The quality of this cut
"The quality of this cut it’s amazingly soft after cooking , very good taste. Definitely a cut worthy buying. Can be use on few different ways . This will be perfect for some beef flautas or just shredded beef with some sort of Mexican sausage ."
