Australian Wagyu Bavette Steak (Marble Score: 5+) (8oz)

Our traditional Wagyu Bavette Steak is a classic! This cut packs an incredible amount of flavor but needs time to break down due to its insane amount of marbling an intramuscular fat. With a marble score of 5+, this meat is perfect for reverse searing in the oven or sous vide.                                      All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. Cut: Bottom Sirloin Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Bavette Steak is to reverse sear or sous-vide. The optimal oven temperature is 225 degrees fahrenheit. In order to properly reverse sear, you must cook the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.