Australian Wagyu

Wagyu Bavette Steak (Marble Score: 5+)

Our traditional Wagyu Bavette Steak is a classic! This cut packs an incredible amount of flavor but needs time to break down due to its insane amount of marbling an intramuscular fat. With a marble score of 5+, this meat is perfect for reverse searing in the oven or sous vide.
                                    

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Bottom Sirloin

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Bavette Steak is to reverse sear or sous-vide. The optimal oven temperature is 225 degrees fahrenheit. In order to properly reverse sear, you must cool the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu Bavette Steak should be placed in the oven for 30-45 minutes. Then place the steak on to a skillet and sear for 1 minute on each side or until it reaches an internal temperature of 145 degrees fahrenheit.

Wine Pairing: Zinfandel

  • Cut: Australian Wagyu Bavette Steak
  • Grade: Wagyu (Marble Score: 5+)
  • Weight: (8oz)

 

 


Qty Price Discount
Buy 1 $28.00 ea 0% Off
Buy 8 $26.00 ea 7% Off


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