American Wagyu Bavette Steak
If you’re a fan of the French brasserie classic, Steak Frites, then you’ve likely enjoyed this succulent cut. Cut from the Flank sub-primal, Bavette is the French name for the Flank Steak. It is a highly flavorful, loosely textured flat cut of meat, and has a buttery texture thanks to the generous Wagyu marbling. A bavette steak is a well-exercised cut of meat, especially from a pasture-raised cow. Perfect for marinating or braising, but we recommend a quick sear, rendering a juicy, tender steak with a short cook time, 15 minutes max.
A slight departure from our local philosophy, we're featuring Mishima Reserve American Wagyu Beef for its abundance of intricate marbling throughout the meat. But that's just one visible characteristic and source of flavor. Equally important are the texture, tenderness, and density of the beef, all of which are inherently superior qualities of Kuroge Washu beef.
Each American Wagyu Bavette Steak will be hand cut to weigh approximately 8 oz. or try the petit option of 5 oz.
HAND-CUT I NO HORMONES I NO ANTIBIOTICS I PASTURE-RAISED