Wagyu Flap Steak (Bavette)

A Chef’s Favorite, Elevated by Wagyu

Often featured on high-end bistro menus as a Bavette, the flap steak is prized for its hearty, robust beef flavor. Cut from the bottom sirloin, it features a coarse, open grain that is practically tailor-made to soak up marinades and glazes.

While standard grocery store flap steaks can sometimes be tough if not prepared perfectly, the elite genetics of Diamond T Ranch’s 100% full-blood Wagyu change the game entirely. The staggering amount of intramuscular fat woven throughout this cut melts seamlessly during cooking, naturally tenderizing the beef from the inside out and delivering a buttery, melt-in-your-mouth finish that will ruin you for standard steaks.

Elite East Texas Quality

This is not a watered-down “American Wagyu” crossbreed. Raised with uncompromising care just down the road in Jacksonville, Texas, the Tristani family at Diamond T Ranch specializes exclusively in 100% registered full-blood Wagyu. Utilizing prized Tajima genetics, their cattle routinely achieve top-tier marbling scores, guaranteeing a genuine, five-star culinary experience right at your own table.

How to Cook the Perfect Wagyu Flap Steak: Because of its unique, coarse grain and rich fat content, this steak thrives on high heat:

• The Method: We highly recommend a hot, fast sear on a smoking-hot grill or in a cast-iron skillet.

• The Temp: Cook it quickly to a perfect medium-rare or medium. The slightly higher internal temperature actually helps render that incredible Wagyu fat into the meat!

• The Slice: Always let the steak rest to reabsorb its juices. It is absolutely crucial to slice this cut thinly and strictly against the grain to ensure the most tender, luxurious bite possible.