Australian Wagyu Bavette Steak

Name: Australian Wagyu Bavette Steak | MBS 4/5+ | FINE & WILD
Brand: REPETOIRE CULINAIRE
SKU: AUSWAGYUBAVETTE150
Price: 15.0 GBP
Availability: InStock

£15.00

150g 200g 250g 300g

Variant

F1 Australian Wagyu Grass raised, grain-finished 330+ days

An F1 Australian Wagyu, born wild on the northern rangelands, raised on native Mitchell grass, and grain-finished for over 330 days. Japanese genetics, Australian terroir. Abundantly marbled with a buttery, melt-in-the-mouth texture and a clean, deep, lingering finish.

Australian Wagyu Bavette Steak

£15.00

Australian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.

The bavette is cut from the flank, a thin steak with a long, open grain and one of the deepest, most full-bodied flavours of any cut on the animal. This is a steak built on character rather than tenderness — a butcher's cut, long favoured in the bistro kitchen for the sheer flavour it delivers. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the marbling softening that open grain and lending Wagyu's buttery depth to an already bold cut. Cooked fast and hot, then sliced thin across the grain, it eats rich, savoury and full.

"Due to the nature of the cut, bavette varies in shape. For best results, cover with cling film or greaseproof paper and bat out with a meat mallet — or the base of a small saucepan — to tenderise and create an even thickness for cooking."

We cut every steak by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each steak is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.

Please note: bavette is sold as a single piece. The image shows three examples to illustrate the approximate range of shapes you might receive.

Origin: Australia

Storage: IQF Blast Frozen. Store at -18'C

Remove the steak from the freezer and defrost in the refrigerator for 24 hours. Once defrosted, take the steak out of the fridge 15–20 minutes before cooking. Pat the surface completely dry with kitchen paper. Season with flaky sea salt — nothing more. The marbling provides all the richness this steak needs.

At MBS 4/5+, this is a heavily marbled steak, and the fat begins to render at a lower temperature than conventional beef. The key is to cook it gently enough that the fat melts through the meat rather than running out of it. High, aggressive heat for too long will cause the marbling to render out before it has had time to baste the muscle fibres from within.

"Due to the nature of the cut, bavette varies in shape. For best results, cover with cling film or greaseproof paper and bat out with a meat mallet — or the base of a small saucepan — to tenderise and create an even thickness for cooking."

Heat a cast-iron pan or skillet over medium-high heat — hot, but not screaming. You do not need to add oil — the fat in the steak will be sufficient. Place the steak in the pan and sear for 2–3 minutes per side until a golden crust forms. If the steak is thick (3cm+), stand it on its fat edge for 30 seconds to render the cap.

For a steak in the 250–350g range, the pan sear alone should be enough to reach medium-rare at the centre. For larger steaks (400g+), finish in a 160°C oven for 3–5 minutes after searing. Use a probe thermometer — target 50–52°C at the thickest point for medium-rare.

Rest the steak for at least 5–8 minutes. Wagyu at this marbling level holds its heat well and the juices redistribute quickly.

Slice against the grain. At this marbling score, even the sirloin — a leaner cut by nature — will have a soft, almost dissolving texture. The flavour is rich and buttery with a clean, lingering finish.

This steak does not need sauce. A pinch of finishing salt, perhaps a small amount of freshly grated wasabi if you want to lean into the Japanese heritage, or simply good bread to mop the plate. Keep accompaniments light — a simple green salad, steamed rice, or plain roasted vegetables.

A 250–300g steak serves one generously. A 400–450g steak can comfortably serve two when sliced and shared.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Australian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.

The bavette is cut from the flank, a thin steak with a long, open grain and one of the deepest, most full-bodied flavours of any cut on the animal. This is a steak built on character rather than tenderness — a butcher's cut, long favoured in the bistro kitchen for the sheer flavour it delivers. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the marbling softening that open grain and lending Wagyu's buttery depth to an already bold cut. Cooked fast and hot, then sliced thin across the grain, it eats rich, savoury and full.

"Due to the nature of the cut, bavette varies in shape. For best results, cover with cling film or greaseproof paper and bat out with a meat mallet — or the base of a small saucepan — to tenderise and create an even thickness for cooking."

We cut every steak by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each steak is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.

Please note: bavette is sold as a single piece. The image shows three examples to illustrate the approximate range of shapes you might receive.

Origin: Australia

Storage: IQF Blast Frozen. Store at -18'C

Preparation / Cooking