{"product_id":"buy-australian-wagyu-bavette-steak-6-7mbs","title":"Aus Wagyu Bavette Steak (Flap Meat) 6-7 MBS - 450g-500g","description":"\u003cp\u003eA celebrated staple of classic Parisian bistros, the \u003cstrong\u003eAustralian Wagyu Bavette Steak\u003c\/strong\u003e (also known as \u003cem\u003eFlap Steak\u003c\/em\u003e or \u003cem\u003eBavette d’Aloyau\u003c\/em\u003e) is one of the best-kept secrets in butchery. Sourced from the bottom sirloin primal, this cut features a pronounced, open grain structure that drinks up seasonings and renders out an extraordinary depth of rich, robust beef flavor.\u003c\/p\u003e\n\n\u003cp\u003eWith an \u003cstrong\u003eMB 6–7 (Marble Score)\u003c\/strong\u003e, the coarse grain of the traditional bavette is completely transformed by creamy Wagyu marbling, delivering a steak that is noticeably juicier and far more tender than traditional flank or skirt steak.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian Wagyu (Sir Harry)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e for rich intramuscular fat distribution\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Wagyu Bavette \/ Sirloin Flap Steak\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and tender texture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched via our temperature-controlled in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Bavette (6–7 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe coarse grain of the Bavette creates deep crevices that develop an incredible, deeply caramelized crust when exposed to high heat.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring the meat out 20–30 minutes prior to cooking so it loses its chill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat the steak completely dry with paper towels. Season generously with kosher\/sea salt and freshly cracked black pepper. Its open grain also makes it ideal for garlic-herb rubs or light marinades.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Get a cast-iron skillet or grill screaming hot. Add just a touch of high-smoke point oil or rendered beef tallow.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eQuick Sear:\u003c\/strong\u003e Lay the bavette in the pan. Sear for \u003cstrong\u003e2.5 to 3 minutes per side\u003c\/strong\u003e to achieve a deep, dark mahogany crust.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e In the final minute, add 1 tbsp unsalted butter, crushed garlic, and a sprig of rosemary to the pan, spooning the foaming butter continuously over the rough grain.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e to allow the juices to redistribute through the muscle fibers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Golden Rule — Cut Against the Grain:\u003c\/strong\u003e Look closely at the steak to identify the long grain lines running across it. \u003cstrong\u003eSlice strictly against (perpendicular to) the grain\u003c\/strong\u003e into thin 1\/4-inch to 1\/2-inch strips. This shortens the muscle fibers and ensures every bite is melt-in-your-mouth tender.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. Cooking Bavette past medium will cause the muscle fibers to seize and tighten up.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Bavette (6–7 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~105g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e210%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003ePure muscle repair and long-lasting satiety\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e69%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh iron profile naturally found in active sirloin cuts\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eOleic Acid (Healthy Fats)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eLow-melting-point monounsaturated fats unique to Wagyu\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports cell function and immune resilience\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.5µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e395%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVital for central nervous function and stamina\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat cut is Bavette, and how is it different from Flank or Skirt steak?\u003c\/h3\u003e\n\u003cp\u003eWhile often grouped together because of their long grain, the \u003cstrong\u003eBavette (Sirloin Flap)\u003c\/strong\u003e comes from the bottom sirloin, whereas flank comes from the abdominal wall and skirt from the diaphragm. Because of its sirloin origin and Wagyu breeding, Bavette is significantly more tender, less fibrous, and far more richly marbled than standard flank or skirt.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does Wagyu Bavette taste like?\u003c\/h3\u003e\n\u003cp\u003eIt delivers the holy grail of steak: the deep, bold, mineral-rich \"beefy\" flavor of a bistro cut combined with the buttery richness and melt-in-your-mouth fat of Australian Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eCan this cut be marinated?\u003c\/h3\u003e\n\u003cp\u003eYes! Because of its loose, open-grained texture, the Bavette is considered the king of marinades. It works phenomenally with chimichurri, soy-garlic marinades, or simply coarse sea salt and garlic butter.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47607319593278,"sku":"","price":1050.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_B_1_bavette.png?v=1761057927","url":"https:\/\/butcherssecrets.ph\/products\/buy-australian-wagyu-bavette-steak-6-7mbs","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}