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Wagyu Bavette Slices

AMERICAN WAGYU

Steak night in under five minutes. SRF Black® Wagyu bavette, cut 7mm thin and ready to sear for steak tacos, Korean BBQ and stir fry. Rich, buttery flavor with a pronounced grain. 16 oz. per package.

Humanely Raised Beef

Wet-Aged For 21+ Days

Family-Owned & Operated

The Wagyu bavette is a butcher's secret, and these slices make it weeknight-ready. Cut 7mm thin from our SRF Black® bavette, they keep the pronounced grain of skirt, hanger and flank, along with the rich, buttery flavor that sets our American Wagyu apart.

Graded SRF Black® for deep marbling, the slices love high heat and cook in seconds. Sear them hot in a cast iron pan or over the grill for steak sandwiches, Korean BBQ, steak tacos, carne asada bowls, fajitas, stir fry or shabu-shabu. Also known as carne ranchera, this style of thin-cut beef takes beautifully to a marinade, so reach for your favorite recipe. A versatile cut long favored in Korean, Latin American and French kitchens, now portioned and ready to cook.

Average weight: 16 oz.

Cooking Guide: These slices are cut 7mm thin, so they cook fast. Really fast. Get your cast iron pan or grill ripping hot before the beef touches it, then sear 30 to 60 seconds per side. High heat caramelizes the bavette's open grain beautifully while the inside stays tender.

Pat the slices dry before searing and cook in batches rather than crowding the pan. Crowding traps steam and you'll lose that sear.

Skip the thermometer. At this thickness the slices are done almost as soon as they're browned, so pull them when the exterior has color. When in doubt, pull early, since carryover heat finishes the job and overcooking happens in seconds.

The thin cut takes to marinades quickly, so 30 minutes is plenty. Rest just a minute or two before serving.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The Wagyu bavette is a butcher's secret, and these slices make it weeknight-ready. Cut 7mm thin from our SRF Black® bavette, they keep the pronounced grain of skirt, hanger and flank, along with the rich, buttery flavor that sets our American Wagyu apart.

Graded SRF Black® for deep marbling, the slices love high heat and cook in seconds. Sear them hot in a cast iron pan or over the grill for steak sandwiches, Korean BBQ, steak tacos, carne asada bowls, fajitas, stir fry or shabu-shabu. Also known as carne ranchera, this style of thin-cut beef takes beautifully to a marinade, so reach for your favorite recipe. A versatile cut long favored in Korean, Latin American and French kitchens, now portioned and ready to cook.

Average weight: 16 oz.

Cooking Tips

Cooking Guide: These slices are cut 7mm thin, so they cook fast. Really fast. Get your cast iron pan or grill ripping hot before the beef touches it, then sear 30 to 60 seconds per side. High heat caramelizes the bavette's open grain beautifully while the inside stays tender.

Pat the slices dry before searing and cook in batches rather than crowding the pan. Crowding traps steam and you'll lose that sear.

Skip the thermometer. At this thickness the slices are done almost as soon as they're browned, so pull them when the exterior has color. When in doubt, pull early, since carryover heat finishes the job and overcooking happens in seconds.

The thin cut takes to marinades quickly, so 30 minutes is plenty. Rest just a minute or two before serving.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is bavette steak?

Located in the loin primal, bavette is a thin, flat steak gaining popularity for its tenderness and extreme flavor. Known in French butchery as bavette d'aloyau, it has an open, pronounced grain similar to skirt and flank. This cut is highly versatile and takes well to marinades and rubs, especially over high heat.

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+.

Is bavette the same as flank steak?

No, though they're often confused. Bavette comes from the loin primal while flank steak comes from the flank primal, a single muscle just beneath the rib end of the loin. Both have a loose, pronounced grain and take well to marinades and high heat, but bavette carries deeper marbling for a more tender, buttery bite, especially in American Wagyu.

What is carne ranchera?

Carne ranchera refers to thin-cut beef used in Mexican cooking for carne asada, tacos and grilling. These 7mm Wagyu bavette slices are the same style of cut, ready for your favorite ranchera or asada preparation.

How do you cook thin sliced Wagyu beef?

Hot and fast. Sear the slices in a ripping hot cast iron pan or on the grill for 30 to 60 seconds per side, working in batches so they brown instead of steam. Pull them as soon as the exterior has color, since thin slices finish cooking from carryover heat.

Do I need to marinate bavette slices?

No, salt and a hot sear are plenty for Wagyu. But the open grain absorbs marinades quickly if you want to use one, and 30 minutes is enough. Great for bulgogi, carne asada or fajita preparations.

Customer Reviews

Overall rating: 5.0 / 5 from 2 reviews.

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Reviews

Tender and juicy, the Bavettes

"Tender and juicy, the Bavettes made a delicious repast sautéed in butter with roughly chopped mushrooms and sweet peppers - and dare I say, more butter. This combination lent itself to the accompaniment of a deep, dark Gigondas from Domaine Bouïssiere Font de Tonin."

— Jon B. (5/5)

Very good

"Very good"

— Sean W. (5/5)

Wagyu Bavette Slices

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing