Bavette is French for "bib". The bavette steak comes from the bottom sirloin, near the flank. The bavette is sometimes known as the sirloin flap. Best cooked over high heat and make sure you slice against the grain for the best results.
All of our Wagyu is 100% Full-Blood, Born, Raised and Harvested in the USA, and All Natural (No ionophores, no implants, no hormones.)