Introducing Wagyu Bavette Flank Steak, BMS 6-7! 

Wagyu Bavette flank steak, graded BMS 6-7, offers a unique culinary experience, thanks to its distinctive marbling and high fat content. Originating from the flank or skirt of the cow, this Wagyu steak is renowned for its rich, buttery flavour and melt-in-your-mouth texture. The intricate marbling throughout the Wagyu meat ensures that each bite is infused with juiciness and depth of taste, setting it apart from other beef cuts. 

Wagyu Bavette Flank Steak Cooking Suggestions

• Grilling: Cook on high heat for a short time to achieve a perfect sear and medium-rare centre.
• Pan-searing: Use a cast-iron skillet to sear the steak, finishing it with butter and herbs.
• Sous-vide: Cook at a precise low temperature, then sear briefly for a caramelised crust.
• Broiling: Use high heat in the oven to quickly cook the steak, ensuring a crispy exterior and juicy interior.
• Reverse searing: Slowly roast the steak at a low temperature, then sear in a hot pan to lock in juices.

Wagyu Bavette Flank Steak Serving Suggestions 

• Roasted vegetables: Caramelised carrots, Brussels sprouts or asparagus.
• Grilled mushrooms: Earthy and hearty, complementing the beef's umami notes.
• Mashed potatoes: Creamy and buttery to balance the rich steak.
• Salad: Light greens with a tangy vinaigrette to cleanse the palate.
• Chimichurri sauce: Adds a fresh, tangy contrast to the beef's richness.
• Red wine reduction: A luxurious, savoury sauce that enhances the steak's flavour.