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Raw bavette steak in a cast iron skillet on a white tiled surface

Wagyu Center Cut Bavette

AMERICAN WAGYU

The SRF Black® Wagyu center cut bavette delivers a strong, pronounced grain and the rich, buttery flavor unique to our American Wagyu beef. Cut from the center of the flap for a more uniform shape. Average weight is 2.2 lbs.

Humanely Raised Beef

Wet-Aged For 21+ Days

Family-Owned & Operated

The Wagyu center cut bavette is a butcher's secret worth seeking out. Cut from the center of the flap for a more uniform shape, this steak carries a pronounced grain similar to skirt, hanger, and flank, with the rich, buttery flavor that sets our American Wagyu apart.

Graded SRF Black® for deep marbling, the bavette loves high heat. Sear it on a hot grill or in a cast iron pan and serve medium rare. Its pronounced grain takes beautifully to a marinade, so feel free to use your favorite recipe, and always slice against the grain for the most tender bite. It's a versatile cut long favored by Asian, Latin American, and French chefs for its full-bodied flavor.

Average weight: 2.2 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.

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 center cut bavette is a butcher's secret worth seeking out. Cut from the center of the flap for a more uniform shape, this steak carries a pronounced grain similar to skirt, hanger, and flank, with the rich, buttery flavor that sets our American Wagyu apart.

Graded SRF Black® for deep marbling, the bavette loves high heat. Sear it on a hot grill or in a cast iron pan and serve medium rare. Its pronounced grain takes beautifully to a marinade, so feel free to use your favorite recipe, and always slice against the grain for the most tender bite. It's a versatile cut long favored by Asian, Latin American, and French chefs for its full-bodied flavor.

Average weight: 2.2 lbs.

Cooking Tips

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.

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+.

Wagyu Center Cut Bavette

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Loin

Everything you need to know before your first bite.

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