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

WAGYU BAVETTE / FLAP STEAK

Regular price€21,74
€21,74/100 g
Tax included. Shipping calculated at checkout.

Weight
📦 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.

This product is delivered shock-frozen

This product has been flash-frozen in a fresh state and the freezing temperatures ensure that the quality and taste of the food is preserved for as long as possible. This makes the product easier to store. Before preparation, you should allow the frozen food to defrost slowly in the refrigerator 24 hours in advance.

During shipping, the goods are provided with sufficient cooling elements or dry ice, which carefully encase them inside the insulated packaging, thus ensuring an uninterrupted cold chain until delivery, even if the first delivery attempt should fail.

We guarantee a minimum shelf life of 6 weeks for shock-frozen goods when stored in the freezer compartment (-18°C). Please refer to the label on the respective product for the actual best-before date.

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.

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.