raw wagyu bavette on plate
raw wagyu bavette on plate
cooked and sliced bavette on cutting board
raw bavette on white plate

Wagyu Bavette

American Wagyu

$59.00

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.

Grade:
Beef Grading

Place your order today to receive in as soon as 1-3 business days.

Humanely Raised Beef

Humanely Raised Beef

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

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 the 12-point Japanese 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 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

beef-diagram

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 top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

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+.

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