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A French name for a particularly marbled cut of sirloin. A smaller, triangular-shaped muscle, similar to the "skirt" that is great for marinated steaks or fajitas.If you like your steaks with their own unique flavor-profile, you will love this cut. The uniquely juicy, rich flavor of Wagyu beef showcased in this cut makes it especially good for Fajitas, Stir Fry, or alone as a steak.
Sear the Wagyu Bavette steaks quickly to trap the juice and be sure and not over cook the meat. Let it rest before serving so the meat continues to cook from within.