Wagyu Sirloin Bavette Steak

The sirloin flap, or bavette as we call it, is cut from the lower sirloin, right from the flank area of the cow near the diaphragm. This thin, flat cut is packed with rich, beefy flavor. It’s best cooked hot and fast, and slicing it thin against the grain ensures it stays tender and juicy. Versatile and flavorful, it’s perfect for fajitas, tacos, stir-fries, or steak sandwiches. Whether you’re grilling, searing, or broiling, the sirloin flap delivers a tasty, satisfying meal! Average 2.50 LBS Grass fed & Grain finished 21 Day Dry Age for the best flavor and tenderness No Antibiotics, GMOs, or Hormones - ever Frozen & vacuum sealed to conserve peak freshness We will always aim to pull a cut that matches the weight for your order items. If the next closest option exceeds the average weight listed, we’ll gladly include it! Our American Akaushi (AH-KA-OO-SHE) Wagyu is a premium crossbreed, guaranteed to be at least 50% pure, known for its rich marbling. These cuts are high