Description

 Each package contains one Bavette Steak and weighs 3.5 – 4.0LB

Looking for a steak that’s full of flavor but often overlooked? Akaushi Wagyu Bavette Steak is a hidden gem. Also known as the butcher’s steak, this cut is prized for its rich beef flavor and tender bite.

The beautiful marbling found in Akaushi Wagyu keeps this steak juicy while creating a buttery texture. Because bavette has a loose grain, it absorbs marinades well and cooks quickly over high heat.

For the best results, grill or sear your Akaushi Wagyu Bavette Steak to medium-rare or medium. Then let it rest for several minutes before slicing it thinly against the grain. This simple step helps create an incredibly tender steak.

Whether you’re serving steak tacos, a fresh salad, or a classic steak dinner, this versatile cut delivers restaurant-quality flavor right at home.

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Why Families Choose Fluffy Butt Farms

Are you tired of questioning what’s in your meat?

You’re not alone. Today’s food system often leaves families wondering where their food came from and how it was raised.

At Fluffy Butt Farms, we believe buying meat shouldn’t require guesswork. We raise our animals with care, partner with producers who share our commitment to quality, and sell only products we’d proudly serve around our own family table.

Our goal is simple: help you feel confident about what’s on your plate and fueling your body.

Taste and feel the difference in every bite.

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Farmhouse Cooking Tip

Bavette Steak is best when cooked over high heat and served medium-rare to medium. After cooking, let it rest for 5–10 minutes, then slice it against the grain for the most tender bite.

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Frequently Asked Questions

What is Bavette Steak?

Bavette Steak is a flavorful cut from the lower sirloin. It’s often called the butcher’s steak because of its rich flavor and tender texture.

What’s the best way to cook Akaushi Wagyu Bavette Steak?

Grill or sear it over high heat until it reaches medium-rare or medium. Let it rest before slicing against the grain.

Why should I slice bavette against the grain?

Slicing against the grain shortens the muscle fibers, making the steak more tender and enjoyable.

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