Origin: Kagoshima Prefecture, Japan Grade: A5 Marble Score: 10 Lineage: Japanese Black (Kuroge) Certificate Included The Butcher’s Cut with Wagyu Luxury Some steaks are famous. Others are quietly coveted by chefs and butchers who know exactly where the best flavor hides. The bavette, often called the sirloin flap, is one of those cuts. Taken from the lower sirloin, bavette is prized for its loose grain, exceptional tenderness, and deep beef flavor. Now elevate that cut with the unmatched richness of Japanese A5 Wagyu, and the result is something truly special. Unlike ultra-rich cuts that can feel overwhelmingly buttery, A5 Wagyu bavette delivers balance—beautiful intramuscular marbling paired with a bold, steakhouse-style bite. The texture is tender yet structured, giving you that satisfying chew while still melting effortlessly thanks to the Wagyu fat. 🔥 Perfect for grilling or cast iron searing💎 Chef-favorite butcher’s cut known for exceptional flavor🍽 Balanced richness – Wagyu marbling with a bold steakhouse bite Chef’s Cooking Tip Bavette thrives on high heat and a fast sear. Season simply with salt, cook hot and fast, rest briefly, then slice thin against the grain for maximum tenderness. Serve it sliced steakhouse-style, over rice, or alongside roasted vegetables. At Ligma Provisions, we hand-cut every steak ourselves. No factory-cut portions, no mass processing—just carefully selected A5 Wagyu broken down and portioned fresh by our butchers so every piece meets our visual marbling standards. And now it’s yours. Click here to learn more about marble scores. Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur. To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail. All sales are final.
