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.
What is bavette?
Bavette is cut from the flank, a muscle that gets plenty of movement. This gives the meat a firm bite and a rich, beefy flavour. Always slice bavette against the grain to ensure tenderness. A fast, high-heat preparation is all it needs to highlight both the marbling and texture.
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 Toscana
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram béarnaise 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 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
- Next day delivery or select a preferred day
- Starting at € 100,- 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.
What is bavette?
Bavette is cut from the flank, a muscle that gets plenty of movement. This gives the meat a firm bite and a rich, beefy flavour. Always slice bavette against the grain to ensure tenderness. A fast, high-heat preparation is all it needs to highlight both the marbling and texture.
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 |
