Name: WAGYU BAVETTE / FLAP STEAK
Brand: Wagyu Sauerland
SKU: 5006.100
Price: 11.39 EUR
Availability: OutOfStock

Bavette Steak schneiden und vorbereiten, Wagyufleisch auf einem weißen Teller, stark marmoriert, Wagyu Flap Steak

wagyu-flap-steak, Flap Steak/Wagyu Bavette grillen, gefüllter Markknochen, angebraten, goldbraun

Flap Steak/Wagyu Bavette grillen, angebraten, goldbraun

nachhaltiges-fleisch, Auszeichnung, Deutscher Wagyu-Fleischcontest 2024-2025

€21,74

€21,74/100 g

Tax included. Shipping calculated at checkout.

📦 Calendar week freely selectable.

100% Fullblood Wagyu meat
Excellent strong Wagyu flavor
Extremely tender and juicy
An absolute cut for connoisseurs
Guaranteed frozen delivery to your home

❄ Dieses Produkt wird schockgefrostet geliefert.

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

Discover the exclusive dry-aged Flap Steak, also known as Bavette of beef. The large Bavette is cut from the belly flap. When it comes to the question of Bavette vs Flank Steak, there is no winner for us; both are characterized by a hearty, firm bite. With its extreme variety of flavors and juiciness, buying Wagyu Bavette is an absolute highlight for connoisseurs!

The best preparation for the Bavette Steak: After grilling the Wagyu Bavette Steak, it is best to halve it with the grain and then cut it into tender strips against the grain to enjoy the full flavor profile. The perfect Flap Steak core temperature is 54 degrees Celsius (129 degrees Fahrenheit). The Wagyu Bavette is a coarse-fibered and particularly heavily marbled steak cut. You can find Bavette Steak grilling recipes in our recipe blog.

Pan / Grill / 800 Degrees

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, approximately every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the intense heat and place them on the grill in indirect heat. Finish cooking the steaks on the grill at about 120°C (248°F) until the desired core temperature is reached.

For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C / 129°F). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

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immer gern wieder

Haben lange nach einem guten Lieferanten gesucht und Ihn hier gefunden. Danke für den guten Service. Lieferung ohne Beanstandung und Qualität ...... Ohne Worte..... besser geht nicht.

Rundum perfekt!

Die Qualität des Fleisches ist einwandfrei und definitiv eines der besten Cuts, die ich jemals erleben durfte. Auch die faire Bepreisung sowie die reibungslose Lieferung sorgen dafür, dass ich zeitnah wieder hier bestellen werde.

Danke super Zufrieden

Die Lieferung war pünktlich und zuverlässig .Die Produkte von hoher Qualität.
Das Team ist auch immer erreichbar bei Fragen.
Danke bis zur nächsten Lieferung.

Vielen lieben Dank

Es ist uns bewusst, das wir hier hochpreisiges aber qualitativ sehr hochwertiges Produkt bestellen.
Lieferung und Qualität war bei dieser dritten Lieferung ebenso einwandfrei und sehr zufriedenstellend wie bei den vorherigen beiden Lieferungen.

Vielen herzlichen Dank an Euer gesamtes Team.

Mein neues lieblings stück

Das Bavette hat mich sehr überzeugt .
Bis jetzt war das Rib eye immer mein persönliches besste stück. Finde das Rib eye hat am meisten geschmackt und das ohne viel tam tam und ist in der regel sehr zahrt .
Das Bavette sthet dem in nichts nach .
Es hat trotz deutlich weniger fett den selben angenehmen geschmack und ist genau so zart.
Immer wieder gerne

1 2

WAGYU BAVETTE / FLAP STEAK

This product is delivered shock-frozen

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