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 Japanese A5 Bavette Steak is to sear or sous-vide to 120-125 degrees. 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 A5 Wagyu Bavette Steak should be placed on a cast iron or stainless steal skillet and sear for 1 minute on each side or until it reaches an internal temperature of 120-125 degrees fahrenheit. Please don't forget to bring to room temperature before cooking.
Wine Pairing: Zinfandel
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