Overview

Our Bavette Steak is cut from 100% Akaushi Wagyu—a lesser-known but highly prized
cut from the sirloin flap, known for its incredible marbling, intense flavor, and open grain.
Sometimes referred to as the “butcher’s cut,” this steak is ultra-juicy, fast-cooking, and
effortlessly impressive on the plate. It’s everything steak lovers want, without the fanfare—
a luxurious cut that tastes like a secret.

Flavor Profile

First bite: rich, crusted exterior leads to tender marbled steak with bold grain.
Mid-palate: Wagyu fat melts through the fibers for deeply beefy satisfaction.
Finish: lingering umami with hints of char and clean, savory richness that rivals ribeye.

Pairs beautifully with red wine reductions, crispy potatoes, charred scallions, or chimichurri.

Best Uses

• Steak & Chimichurri: Grill or sear hard and serve sliced over herb sauce for rustic elegance.
• French Bistro Classic: Serve bavette à l’échalote style with shallot and wine pan sauce and fries.
• Taco-Ready: Season boldly, slice thin across the grain, and fold into tortillas with lime and salsa macha.
• Sliced Steak Salad: Rest, slice, and top a bed of arugula, Parmesan, and lemon vinaigrette.

Cooking Tips

Bring to room temp and pat dry. Grill or pan-sear over high heat for 3–5 minutes per side,
depending on thickness. Let rest for at least 10 minutes. Always slice against the grain to preserve
tenderness. Best served medium-rare to medium to enjoy its full depth of flavor.

Product Details

Cut from the sirloin flap of our West Texas-raised Akaushi Wagyu cattle, each Bavette is
hand-trimmed, vacuum-sealed, and flash-frozen to lock in peak marbling and texture.
Packaged in matte-black, gold-embossed pouches and delivered cold on dry ice—this is a true
steak lover’s favorite, finally getting its moment.