Bavette is French for "bib". Bavette steak comes from the bottom sirloin, near the flank. The bavette is sometimes known as the sirloin flap (as well as flap steak and flank steak). This cut of Wagyu steak is best cooked over high heat and sliced against the grain for the best results.
All of our Wagyu beef is 100% Full-Blood, born, and raised American Wagyu meat. Our Waygu steaks are also all-natural Wagyu beef with no ionophores, no implants, and no hormones.