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

Wagyu Center Cut Bavette

American Wagyu

$65.00

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.

Product variants

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.

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 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

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+.

Wagyu Center Cut Bavette

Ranch to Table

Loin

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