It is a particularly popular cut in France thanks to its excellent flavour and reasonable price.
Coming from the flank or skirt of the cow, which has a high fat content and therefore, lots of flavours.
The amount of fat marbling through the meat of the Wagyu beef bavette gives it extra flavour and a soft texture.
Wagyu is a breed of Japanese cattle, with the word literally meaning 'Japanese beef.' It is revered by chefs and food-lovers and is of such value to the Japanese economy that for many years, exporting Wagyu was banned.
This part of the animal is very tender, so traditionally steak bavettes are diced and minced, however it can also be cooked as a steak if flash-fried. A note on cooking bavette steak to anyone who likes their steak well done – skirt steaks should be cooked very fast, so will always be medium-rare.
If you're looking for something different than a bavette cut, check out our full Wagyu range, including wagyu ribeye, wagyu sirloin and wagyu burgers.
Introducing Wagyu Bavette Flank Steak, BMS 6-7!
Wagyu Bavette flank steak, graded BMS 6-7, offers a unique culinary experience, thanks to its distinctive marbling and high fat content. Originating from the flank or skirt of the cow, this Wagyu steak is renowned for its rich, buttery flavour and m...
It is a particularly popular cut in France thanks to its excellent flavour and reasonable price.
Coming from the flank or skirt of the cow, which has a high fat content and therefore, lots of flavours.
The amount of fat marbling through the meat of the Wagyu beef bavette gives it extra flavour and a soft texture.
Wagyu is a breed of Japanese cattle, with the word literally meaning 'Japanese beef.' It is revered by chefs and food-lovers and is of such value to the Japanese economy that for many years, exporting Wagyu was banned.
This part of the animal is very tender, so traditionally steak bavettes are diced and minced, however it can also be cooked as a steak if flash-fried. A note on cooking bavette steak to anyone who likes their steak well done – skirt steaks should be cooked very fast, so will always be medium-rare.
If you're looking for something different than a bavette cut, check out our full Wagyu range, including wagyu ribeye, wagyu sirloin and wagyu burgers.
Saika Junmai Daiginjo Yamadanishiki Japanese Sake (16%), 720ml!
Saika Junmai Daiginjo Yamadanishiki is a premium Japanese sake known for its refined and delicate flavour profile. This sake is crafted using Yamadanishiki rice, often referred to as the 'king of sake rice', which gives it a unique cha...
Indulge in Our Wagyu Short Rib - Bone Out!
Our Wagyu short rib offers a truly extraordinary experience, boasting an exceptional balance of rich flavour and melt-in-your-mouth tenderness. This premium Wagyu cut comes with the bone removed, allowing for easier preparation and serving while still deli...
Introducing Our 28-Day Dry-Aged Wagyu Sirloin!
The 28-Day dry aged wagyu sirloin on the bone, with a Beef Marbling Score (BMS) of 4-5, promises an extraordinary culinary experience. Dry-ageing for 28 days amplifies the beef's inherent richness, creating a symphony of deep, umami flavours. The marbl...
Saucy Al's Extra Hot Barbecue Bombshell Sauce!
Saucy Al's extra hot barbecue bombshell sauce is a fiery twist on the classic BBQ flavour, crafted for those who crave a bit of heat in their meals. This sauce offers a robust smoky flavor that is immediately followed by a bold, spicy kick that builds ...
Wagyu 'Bavette' Flank Steak, BMS 6-7, Frozen, +/-550g
£28.95Introducing Wagyu Bavette Flank Steak, BMS 6-7! Wagyu Bavette flank steak, graded BMS 6-7, offers a unique culinary experience, thanks to its distinctive marbling and high fat content. Originating from the flank or skirt of the cow, this Wagyu steak is renowned for its rich, buttery flavour and m...
