The bavette known by the less flattering name “flap meat” is a steak worth exploring. Like skirt steak, the bavette has a pronounced grain and it’s critical to cut against the grain. Bavette loves high heat so sear on a hot grill or cast iron pan and serve medium rare. This delicious cut loves to be marinated, so feel free to use your personal recipe for a delectable meal.

Popular with Asian, Latin American and French chefs because of its rich flavor, it’s more common these days on menus and in butcher shops. Our American Wagyu bavette is well marbled and has a rich buttery aroma and flavor. Bavette means “bib” in French and describes its irregular shape. We cut three sections from each large piece, so each individual steak is a little different. No matter what shape, this is a butcher’s secret to be enjoyed. 

Average weight: 1.5 lbs.