Bavette (Sirloin Flap) | Texas Wagyu
$77.00
Texas Wagyu Bavette
The darling of classic Parisian bistros and the best-kept secret of artisan butcher shops. Known across France as bavette d'aloyau and in American craft butcheries as the sirloin flap, the bavette is celebrated for its distinctive, rope-like grain and intensely concentrated beef flavor. While often compared to flank or skirt steak, the bavette is naturally thicker, more uniform, and substantially more tender.
The G Five Texas Wagyu Bavette takes this culinary cult classic to new heights. By crossing champion Japanese Wagyu with heritage Black Angus, we weave rich, low-melting intramuscular marbling throughout the cut’s loose, textured grain. When laid across screaming heat, the Wagyu fat renders rapidly, basting the beef from within while sizzling along the coarse ridges to create a deeply caramelized, savory mahogany crust. It carves into succulent, buttery ribbons that deliver an unrivaled balance of robust Texas beef flavor and melt-in-your-mouth tenderness.
The G Five 50/50 Heritage Advantage
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50% Texas Angus Backbone: Delivers the bold, earthy, mineral-rich beef savor that anchors the cut, holding up with authority against screaming-hot cast iron sears, hardwood lump charcoal, and vibrant chimichurri.
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50% Japanese Wagyu Lineage: Weaves low-melting intramuscular fat directly into the open grain structure, ensuring the steak stays succulent and tender rather than tightening up or drying out over heat.
The Bavette Cut & Farm-to-Table Advantage
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Filet Tenderness Meets Sirloin Depth: Combines the bold, beef-forward richness of the bottom sirloin with the plush, easy-slicing tenderness typically reserved for center-cut steaks.
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Open-Grain Flavor Trap: The coarse, distinct muscle fibers act like a natural sponge for marinades, compound butters, and pan juices, while providing countless micro-ridges that crisp up into a restaurant-quality crust.
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The French Bistro Benchmark: The undisputed gold standard for classic Steak Frites, elevated Latin carne asada, high-heat wok stir-fries, or thick, family-style carving platters.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with zero artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Specifications
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Cut: Whole Boneless Bavette Steak (Sirloin Flap / Bavette d'Aloyau)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s High-Heat Searing & Carving Guide
Because the bavette has a wide, distinct grain, cooking hot and fast to medium-rare followed by carving strictly against the grain will unlock peak juiciness and tenderness.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20 to 30 minutes before cooking to remove the refrigerator chill.
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Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt and cracked black pepper right before hitting the pan.
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Screaming-Hot Flash Sear: Heat a heavy cast iron skillet with a spoonful of G5 Wagyu Beef Tallow over high heat until lightly smoking (or prepare your grill for high direct heat, 500°F+).
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Quick Contact: Lay the bavette flat in the skillet and sear undisturbed for 2 to 3 minutes per side to set a dark, caramelized crust.
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Target Temperature: Pull from the heat as soon as the internal temperature reaches 130°F–135°F for a classic medium-rare. Avoid cooking past medium to ensure the open muscle fibers stay supple and juicy.
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Rest & The Cross-Grain Carve: Transfer to a warm cutting board and rest for 7 to 10 minutes to allow the savory juices to settle. Crucial Carving Step: Identify the long, parallel grain running across the steak. Hold your knife at a 45-degree angle and carve thin, pencil-width slices strictly against the grain (perpendicular to the muscle fibers) to shorten the grain and deliver an effortless, melt-in-your-mouth bite.