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Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Australian Wagyu Bavette (Flap Meat)
Sourced exclusively at a marble score of 8 and above on a scale of 10 — some of the most marbled beef outside of Japan.

Australian Wagyu Bavette (Flap Meat)

$159.62

Size: Whole (4-5 lb Avg.)
Quick facts
Grade MS 7-9
Certifications Halal, Hormone-free, Antibiotic-free
Aging Wet-aged 30 days
Origin New South Wales, Australia
Breed Tajima Wagyu cross breed
Tips from the Butcher

Bavette, also known as flap steak, comes from the bottom sirloin and is prized by butchers for its loose grain and ability to absorb flavour.

Preferred Preparation

Sear over high heat 3–4 minutes per side for medium-rare. Rest a minimum of 5 minutes before serving to lock in juices.

Storage & Freshness

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

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