WAGYU BAVETTE STEAK: EXQUISITE MARBLING AND BOLD FLAVOR

Commonly used in “Steak Frites,” this French Bistro staple is rarely available in grocery and is unknown even to many seasoned butchers. However, there is no denying its superior flavor, which will make even the most ardent ribeye enthusiast tip their cap in appreciation. Bavettes like dry heat and a quick sear, this isn’t the steak for you if you like to cook your meat “well done” (although which one really is?). At medium rare or even rare however, it is exceptionally tender and an absolute can’t miss.

SOURCE SPOTLIGHT: RANGER WAGYU

These full-blood, Marbling Score 9+, Bavette steaks out of Ranger Valley are the closest thing you can get to A5 Wagyu outside of Japan. Australian Wagyu has a distinct flavor from American wagyu that’s worth trying out if you’re a steak connoisseur. Marbling Score 9 is currently the highest Marbling Score available in Australia, which produces the largest herd of Wagyu Kuroge beef outside of Japan.