Pasture Fed Wagyu Beef Bavette Steak Min. 200g


Bavette steak has bags of flavour and is known for its distinctive grain and has the perfect ratio of meat to fat.


37 in stock



The bavette comes from the abdominal muscles, meaning it is a well-worked part of the cow, and it can be tough if not treated correctly.
A long, slow braise gives the meat time to break down and soften.
Alternatively, it should be cooked rare, then finely sliced against the grain for a tasty and tender steak; this means it lends itself to quick cooking methods such as barbecuing or pan-frying. Slicing against the grain ensures you don’t get stringy or chewy steak, and it’s perfect for sandwiches and salads.

Additional information

Weight 200 g