Wodagyu
Wagyu Sirloin Bavette
Wagyu Sirloin Bavette
2 lbs
Our Ranch - @The Flying Cow
1055 Agnes Road
Richmond TX 77469
United States
- 100% natural, no added hormones
- Dry-aged 21+ days for improved flavor and texture
- Individually wrapped
- Product ships frozen and will arrive frozen or partially thawed
- All weights are approximations. Weights will vary 0.3lbs +/-
taste the wodagyu difference
our wagyu beef
RAISED RIGHT
We use only natural and sustainable methods to raise our cattle. Our animals freely graze on hundreds of acres of pastureland. The cattle are never injected with artificial hormones or antibiotics.
HEART HEALTHY
Not all red meat is created equal! Research from Texas A&M and Deakins University shows that Wagyu beef contains high levels of Omega 3 and Omega 6 fatty acids; these healthy fats, also found in avocados and olive oil, are known to improve heart health. Not only that, but Wagyu beef has less LDL (“bad”) cholesterol than any other type of meat. So eat up without feeling guilty!
HIGHEST QUALITY
We go above and beyond to ensure that we deliver the highest quality Wagyu beef. We carefully plan every step from feeding all the way to final packaging to ensure that you get the best tasting cuts of meat. We dry age our beef for 21 days; this concentrates the succulent, beefy flavor and tenderizes the meat.
FAQ
Due to logistics with our dry ice manufacturer, we only ship FedEx orders on Mondays. Since all FedEx orders are shipped via 2 day shipping it will usually get to your doorstep Wednesday/Thursday.
Local Houston Orders: We deliver to your doorstep every Friday.
Unfortunately we do not ship internationally.
Customer satisfaction is our top priority! If you have any problems you have 30 days from when the order was delivered to contact us for a full refund.
If you are over the 30 days we will issue store credit.
Shipping costs are non-refundable.
Meatology 101
SIRLOIN Section
Bavette (Flap steak)
Cut from the bottom Sirloin, this cut is similar to the flank and skirt steaks but bolder in both flavor and texture. The bavette shines with a marinade and is made for the grill and broiler. This hefty cut is great for sharing with friends and family.
Cuts from the sirloin section also include:
- Coulotte (Picanha)
- Sirloin Filet
- Tri Tip
Bavette details, Grading & Marbling
BAVETTE FLAVOR & TEXTURE
The bavette is characterized by its loose fibrous texture, similar to skirt steaks. This feature allows rubs and marinades to really penetrate deep into the steak giving you a more flavorful dish.
a unique cut
This is not a typical cut that you can find at your local supermarket. In fact, many beef eaters probably have never even heard of the bavette. This can be attributed to the fact that you only get around 2-4lbs from a single animal!
Dry Aged for 21 days
Like all of our wagyu steaks, the bavette is dry aged for 21 days. Dry aging is a process that uses natural enzymes to tenderize and concentrate the delicious beefy flavor, giving you a succulent and juicy steak.
Wagyu summer is here,so let gets grilling
Its time to grill don't just cook them burgers wow them with a beautiful Wagyu Steak It will be a steak to remember.
Benefits of healthy Wagyu Meat
All Natural Wagyu
- All natural, never injected with artificial hormones or antibiotics.
Health Benefits
- Improve the immune system
- Reduce the risk of Heart Disease
- Reduce the risk of Type 2 Diabetes
Healthy Fats
- Lowers cholesterol
- Prevents coronary disease
- Helps weight loss
best ways to cook: insert title
SKILLET OR CAST IRON
Crank up the heat and sear on a skillet. Or to level up on flavor whip out your cast iron pan.
GRILL OR BROIL
Marinate this cut overnight, then throw on the grill or oven at a high temperature.
WagyuDifference
Wodagyu has full-blood wagyu cattle.
There are only around 30,000 wagyu cattle in the US today! That equates to about 0.029% of the entire cattle population! Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Full-blooded Wagyu. In 1997 Japan banned the exportation of these prized cows deeming them a “ living national treasure”. The ban remained in place until the early 2000s and is the main reason Wagyu beef is viewed as a rarity today.
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