Wagyu Beef Sirloin Bavette

The Sirloin Bavette is a delicious relatively unknown cut buried at the lower part of the Sirloin muscle group. It is a long 1” thick flat muscle that is incredible grilled and sliced. It can be portion cut into steaks and is extremely tender. The Wagyu steer has two at about 4 lbs each.

Alternative Name: Bavette, Flap Steak
Suggested Preparation Grill Steaks and Slice

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Storage & Thawing Instructions

Your shipment has been shipped flash frozen to insure FOOD SAFETY to your door.  The Lucky’s Wagyu cuts may arrive frozen or partially thawed.  You have a couple of storage options to insure the quality and safety of these Noble Cuts:

#1. FREEZER METHOD – PLACE THE MEATS INTO YOUR FREEZER TO HOLD UNTIL YOU ARE READY TO THAW AND COOK…for as long as your refrigerator manufacturer suggests usually up to 6 months or more.  All of the Lucky’s cuts are sealed for food safety and do not need to be further wrapped for the freezer.

#2. REFRIGERATOR METHOD – PLACE THE MEATS IN YOUR REFRIGERATOR TO DEFROST, ALLOWING 24 HOURS OR SO TO BE THAWED READY TO COOK.  

The LUCKY’S FIRE & SMOKE CUTS have been cured and smoked which allows for up to 2 to 3 weeks refrigerator shelf life.

#3.   COLD WATER METHOD – PLACE THE MEATS IN A LARGE BOWL OR POT OF COLD WATER in your sink at room temperature to accelerate the thawing process.  It takes about 30 minutes a pound to defrost with this method.

** Remember its best to completely defrost the meat before the cooking begins, especially low temperature cooking technique.  Meat that has been fully defrosted should be cooked right away.

Cooking Instructions –

GRILLING – FAST COOKING METHOD

  1. Preheat grill or broiler to medium-high approximately 425 degrees F.
  2. Remove the Bavette from the CRYOVAC BAG, pat dry of any juices. Cut into desired portions.
  3. COOK: Place the entire Bavette or steak portions on the grill, cooking until well seared about 8 minutes. Turn over cooking to your desired degree of doneness, about 4 additional minutes for medium-rare. Remove from the grill and allow to rest at room temperature for 3 to 5 minutes.
  4. TO SERVE: Slice and present the entire Bavette or cut into individual portions. Enjoy!!

SLOW COOK TECHNIQUE

  1. Heat oven to 170 degrees F.
    (but not higher than 180 degrees F.)
  2. Place the entire brisket IN THE CRYOVAC BAG (do not open) on a sheet tray. Place on the middle or upper rack of the oven.
  3. COOK for 12 to 14 hours without interrupting. If you need to hold slightly longer they are fine in the oven.
  4. TO SERVE: Remove from the oven. Open the cryovac bag saving the juices as you may like. Slice into serving portions and enjoy!

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