Wagyu Bavette

Bavette is a great cut for BBQ. 

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.