Bavette Whole (Flap) Steak – Wagyu Beef

$60.00 $45.00

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Our Full Blood Wagyu Bavette (Flap Meat) is a highly sought-after butcher’s cut prized for its bold flavor and tender texture when prepared correctly.  The Bavette is known for its loose grain and natural marbling, making it ideal for marinades and high-heat cooking.

This cut is often compared to skirt or flank steak but offers even richer flavor and a more tender bite thanks to the superior quality of Wagyu beef. When grilled or seared and sliced against the grain, bavette delivers an incredibly juicy and satisfying eating experience.

Best for:
• Grilling
• Cast iron searing
• Tacos & fajitas
• Steak salads
• Slicing thin for sandwiches

Size: Large 3+ lbs

  • Large 3+ lbs
  • X Large 4+ lbs
$60.00 $45.00

Customer Reviews

Customer Reviews

Based on 5 reviews
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R
Russell Freeman
You have to order this!

The whole bavette flap is a no brainer. Grilled a little to rare on the gas grill finished in the iron skillet. Salt and pepper only. Tortillas. Cheddar cheese with a chipotle aioli sauce. Tip top great flavor of the beef here folks. Glad I bought two. You will too

J
Jeff M

Excellent!!!

W
Weicheng Ma

Very nice. Marbling is good, tastes tender and crispy after cooked to medium. Will refill!

P
Paul Ouellette
Bavette/New England Style Steak Tips

The wagyu Bavette/New England Style Steak Tips from Caroland Farms are the best I have had, even better than steak tips in New England!

R
Ray
A little work...but worth it.

I have purchased Bavette from several Wagyu online sellers so I know a good Bavette. I have purchased some nicely cleaned up with fat and silver skin removed ready to cook as well as some that need cleaning up. This is the latter of the two but with the proper knife and a little time, it is well worth the work. Once trimmed and cleaned up, I simply rub it with cracked peppercorns and pink Himalayan salt, let it sit for a bit in and get to room temp,. Once at room temp I heat up a cast iron skillet, add butter. Sear both sides for 4-5 minutes then pop in a 400 oven until it get's to an inside temp of 130*. I rest it for 5 minutes, cut it against the grain and what an AMAZING STEAK. I just would prefer to not do the trimming. The silver skin can be tough without the correct knife.

Thank you so much for the great review and cooking tip! We appreciate the feedback on the trimming and will see what we can do!

Customer Reviews

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