Wagyu bavette 8+ Australia
Wagyu bavette 8+ Australia
Wagyu Bavette 8+ Australia
This Wagyu bavette 8+ from Australia is a cut with real character. It comes from the flank of the cow and is appreciated for its fine texture and high marbling. The 8+ score indicates beautiful intramuscular fat that melts during cooking. Ideal for the grill or a hot pan — and it only needs a short cooking time.
Australian Wagyu
Australian Wagyu comes from cattle with Japanese bloodlines raised on large ranches. The animals start on pasture and later receive a carefully composed grain diet, which helps develop the signature Wagyu marbling. An 8+ score represents rich intramuscular fat and a beautifully even texture — consistent top quality, every time.
Order Wagyu bavette 8+ Australia online
Ordering is simple. Place your order in the morning and receive it the very same evening in the Netherlands and Belgium. Prefer a different day? You choose. The bavette is delivered flash frozen and vacuum packed to preserve its exceptional quality.
A bavette is a versatile steak that you can prepare in different ways. Below you’ll find a useful guideline. Scroll through and choose your preferred preparation method!
Prepare Bavette Low and Slow (sear & cook through)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat: Preheat the oven to 120°C and heat a pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a hot pan with butter or on the grill until fully browned and any fat edge is nice and crispy.
Transfer: Place the meat in a preheated oven dish and pour in the pan juices.
Timing: Use the schedule below as a guideline — times are indicative.
Measure: Always measure the core temperature using a meat thermometer. Follow the temperatures listed below.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well done: 62°C
Estimated total preparation time: 30 minutes.
Reversed Sear Bavette (cook & finish on grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below your target core temperature — the final 2°C will come during grilling.
Grill: Sear the meat until brown and crispy on all sides.
Measure: Always check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the meat after grilling with salt, pepper, or your favourite rub.
Core Final Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Rosé/Well done: 62°C (lamb)
Estimated total preparation time: 1 hour.
Preparing Bavette Sous Vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to reach room temperature.
Preheat: Preheat the water bath so that the times listed below are accurate. Use a sealed vacuum bag (you can pre-season and re-vacuum seal if desired). Normally, the original packaging is suitable.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 extra hour.
Sear: Sear the steak in a hot pan, on the BBQ, or use a torch. After searing, the temperature won’t increase further.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Bavette
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 874 |
| Energie (kcal) | 209 |
| Vet (g) | 14.8 |
| Verzadigd vet (g) | 6.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.0 |
| Zout (g) | 0.08 |
Wagyu bavette 8+ Australia
This Australian Wagyu bavette with a marbling score of 8+ is a premium cut that cooks beautifully on the grill or in a hot pan.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram red wine sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,09 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
This Australian Wagyu bavette with a marbling score of 8+ is a premium cut that cooks beautifully on the grill or in a hot pan.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Wagyu Bavette 8+ Australia
This Wagyu bavette 8+ from Australia is a cut with real character. It comes from the flank of the cow and is appreciated for its fine texture and high marbling. The 8+ score indicates beautiful intramuscular fat that melts during cooking. Ideal for the grill or a hot pan — and it only needs a short cooking time.
Australian Wagyu
Australian Wagyu comes from cattle with Japanese bloodlines raised on large ranches. The animals start on pasture and later receive a carefully composed grain diet, which helps develop the signature Wagyu marbling. An 8+ score represents rich intramuscular fat and a beautifully even texture — consistent top quality, every time.
Order Wagyu bavette 8+ Australia online
Ordering is simple. Place your order in the morning and receive it the very same evening in the Netherlands and Belgium. Prefer a different day? You choose. The bavette is delivered flash frozen and vacuum packed to preserve its exceptional quality.
A bavette is a versatile steak that you can prepare in different ways. Below you’ll find a useful guideline. Scroll through and choose your preferred preparation method!
Prepare Bavette Low and Slow (sear & cook through)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat: Preheat the oven to 120°C and heat a pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a hot pan with butter or on the grill until fully browned and any fat edge is nice and crispy.
Transfer: Place the meat in a preheated oven dish and pour in the pan juices.
Timing: Use the schedule below as a guideline — times are indicative.
Measure: Always measure the core temperature using a meat thermometer. Follow the temperatures listed below.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well done: 62°C
Estimated total preparation time: 30 minutes.
Reversed Sear Bavette (cook & finish on grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below your target core temperature — the final 2°C will come during grilling.
Grill: Sear the meat until brown and crispy on all sides.
Measure: Always check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the meat after grilling with salt, pepper, or your favourite rub.
Core Final Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Rosé/Well done: 62°C (lamb)
Estimated total preparation time: 1 hour.
Preparing Bavette Sous Vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to reach room temperature.
Preheat: Preheat the water bath so that the times listed below are accurate. Use a sealed vacuum bag (you can pre-season and re-vacuum seal if desired). Normally, the original packaging is suitable.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 extra hour.
Sear: Sear the steak in a hot pan, on the BBQ, or use a torch. After searing, the temperature won’t increase further.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Bavette
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 874 |
| Energie (kcal) | 209 |
| Vet (g) | 14.8 |
| Verzadigd vet (g) | 6.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.0 |
| Zout (g) | 0.08 |
