My CartRosewood Ranches Texas Wagyu Bavette
Indulge in superior American Wagyu, crafted for the ultimate steak experience. Born and raised in Texas, this 50/50 cross of Japanese Wagyu and Black Angus boasts BMS 8-9 marbling, delivering deep richness and a melt-in-your-mouth bite. Always antibiotic-free.
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Premium Packaging for Secure Delivery
Products are shrink-wrapped, flash frozen for freshness and packed in a heavy-duty corrugated box with insulated liner and sufficient dry ice for safe delivery.
Storage & ThawingAbout the Product
A butcher’s secret, the Bavette—French for “bib”—takes its name from the cut’s long, flat shape. A staple of French bistros, it’s carved from the sirloin flap and known for its bold, beefy flavor and tender, marbled texture. Born and raised in Texas and richly marbled thanks to Wagyu genetics, this steak is best cooked quickly over high heat—whether seared in a hot cast iron pan or fired up on the grill. It also takes beautifully to marinades. Just remember to slice against the grain for the perfect bite.
A butcher’s secret, the Bavette—French for “bib”—takes its name from the cut’s long, flat shape. A staple of French bistros, it’s carved from the sirloin flap and known for its bold, beefy flavor and tender, marbled texture. Born and raised in Texas and richly marbled thanks to Wagyu genetics, this steak is best cooked quickly over high heat—whether seared in a hot cast iron pan or fired up on the grill. It also takes beautifully to marinades. Just remember to slice against the grain for the perfect bite.
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