Japanese A5 (Shichiri) Wagyu Bavette Steak

You've had our Australian Wagyu Bavette Steak and you fell in love...but your taste buds have developed and now you want more...this A5 Bavette is the final frontier...with 2 - 4oz pieces packed per pack you'll be left in complete aw.
                                    

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

  • Cut: Japanese Wagyu Bavette Steak
  • Grade: A5
  • Prefecture: Shichiri
  • Weight: (8oz) (2 - 4oz pieces per pack) 

 

 




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