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Wagyu Bavette Slices

American Wagyu

$25.00

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.

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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.

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.

Grading chart showing all grades and their marbling ranges

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

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.

Grading chart showing all grades and their marbling ranges

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.

Frequently 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.

Wagyu Bavette Slices

Ranch to Table

Loin

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