Due to its superior flavor and tenderness, this specialty cut is usually bought up by restaurants and is rarely seen in stores.
Because these are from wagyu cattle, the marbling is out of this world.
Here’s a shot of them out of the packaging so you can see the marbling:
Marinate and grill at high heat, then cut the whole bavette into 2-3 inch pieces and slice thin, against the grain.
It’s tastier and more tender than flank steak or skirt steak, but with a similar, loose texture profile that holds a marinade well.
This is a favorite meal in the Allen household, and you can see our recipe below.
Each order comes with one whole wagyu bavette steak, average weight between 2.5 and 3 lbs, vacuum-packed and guaranteed in your freezer for a year.
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Mix the following ingredients: