Sirloin Flap Cut (AKA: Bavette)

Wagyu Sirloin Flap Cut

The Wagyu Sirloin Flap Cut, also known as the Bavette, is a highly versatile and flavorful cut of beef, prized for its rich marbling and robust, beefy taste. Sourced from the bottom sirloin, this cut is known for its loose, open grain, which absorbs marinades exceptionally well, making it ideal for a variety of cooking methods. Whether grilled, seared, or slow-cooked, the Wagyu Sirloin Flap delivers an unparalleled depth of flavor and tenderness.

Key Features:

• Marbling: Excellent marbling throughout the cut, providing rich flavor and a juicy, tender texture.
• Texture: Loose, open grain with a tender chew, perfect for absorbing marinades and seasoning.
• Flavor: Deep, beefy flavor with a savory richness that is enhanced by its marbling.
• Cut: Sourced from the bottom sirloin, also known as Bavette, a cut that is both flavorful and versatile.

Cooking Tips:

The Wagyu Sirloin Flap is best cooked quickly over high heat, making it ideal for grilling, searing, or stir-frying. For maximum tenderness, cook to medium-rare or medium and slice against the grain. Marinating the meat before cooking can further enhance its flavor and tenderness.

Serving Suggestions:

This cut is perfect for a variety of dishes, from steak tacos and fajitas to grilled steaks served with chimichurri or a simple herb butter. Pair it with roasted vegetables, a fresh salad, or crispy potatoes, and enjoy with a glass of bold red wine, such as a Zinfandel or Malbec.