Wagyu Bavette Steak
The Bavette Steak is a divine cut of meat cut from the abdominal muscles of the animal. It is a flat, succulent steak that provides a truly unforgettable dining experience, with its distinctive taste and exquisite tenderness, it really doesn’t get much better.
FROZEN MEAT – PACKAGING, DELIVERY & STORAGE
UK mainland orders placed before 11am will be despatched the same day, unless the order is placed after 11am on Friday, these orders will be despatched the following Monday. We are passionate about our Premium Fullblood Wagyu, how it is raised, finished, aged and prepared, therefore its arrival with you is extremely important to us. Products will be shipped frozen.
For Use By, see back of pack. Keep refrigerated 0°C to +5°C. Once opened use immediately. This product is frozen and not suitable for refreezing. Defrost thoroughly before use. Once defrosted keep refrigerated and eat within date mark shown.
Bavette is the French word for Flank steak. It is a flat cut of meat bursting with flavour and soft buttery texture that will melt in your mouth. This delicious cut is not well-known due to the loss of traditional butchers from supermarket counters. At Wyndford Wagyu we utilise highly skilled butchers which enables us to uncover these long forgotten cuts to provide our customers with extraordinary flavoursome cuts. This hidden gem is a real treat and one that certainly won’t leave you disappointed.
Shallow Fry – From Ambient.
Remove from packaging 10 mins before cooking. Preheat pan on High.
Lightly oil and season steak.
Place into dry pan. Turn halfway through cooking.
Rare 3-4 mins, medium 6-7 mins
Rest for 5 mins before serving.
(Typical values per 100g)
20.8g, of which saturates 7.7g
0.3g of which sugars <0.1g
Only the highest standards for rearing the finest Full-Blood Wagyu cattle.
Wyndford Wagyu is located in a beautiful corner of Shropshire. Here we lovingly raise our Wagyu cattle in a calm and peaceful environment. Our focus on animal health and welfare has developed comfortable and social environments where our animals can freely express their natural behaviour. Grown on luscious green pastures, our cattle also have 24 hours access to starch-rich background feed. This promotes the animal to lay down additional fat cells within the muscle.
Here at Wyndford Wagyu, we specialise in Full-Blood Wagyu Beef. This is where both parents are 100% Wagyu and are traced all they way back to Japanese origin. All our animals are registered with the Australian Wagyu Association where they are DNA Parentage checked. This provides full genetic traceability and awards prized Full-Blood Status.
Full-Blood Wagyu is superior in its eating qualities to all other breeds of cattle – including F1 Wagyu beef. The intramuscular fat breaks down upon cooking producing extremely tender and flavoursome meat.
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