WAGYU BAVETTE / FLAP STEAK

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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.

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.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

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