Wagyu Sirloin Flap Steak (Bavette) Beef Breakdown

Kaleigh Montgomery
KC Cattle Company

Wagyu Bavette also known as Sirloin Flap Steak Beef Breakdown with KC Cattle Company

Sirloin Bavette or Sirloin Flap Steak Wagyu Beef

The Sirloin Bavette is also referred to as the Sirloin Flap Steak. It's one of our newest cuts in the Bucher Shop, and while not very common it's one we highly recommend taste testing if you haven't yet. This Wagyu cut comes from the bottom half of the Sirloin Primal, and is commonly mistaken for the Flank Steak, which actually comes from a different section of the cow. These two Wagyu cuts do have some similarities though and both make great fajitas! The Sirloin Flap Steak is typically a little thicker and has a beefier flavor than the Flank. It is also known for exceptional marbling without the price tag of other Wagyu Steaks. We recommend marinating, letting it rest at least 5 minutes after cooking, and then cutting against the grain to enjoy maximum tender & juiciness. 


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