Hard to find. Easy to eat. Bavette steak (or “flap steak”) is known as “the butcher’s cut” because butchers often save it for themselves. But we would never do that to you. Our American-raised Wagyu Bavette steak is marbled through and through and cooks up so flavorful, you can skip the marinade and head straight for a hot grill. We recommend sharing with someone you love—just like we’re doing right now.
American Wagyu (50% Japanese / 50% Black Angus genetics)