Beef bavette is a coarse but tender muscle. This cut is located just above the flank of the cow and is perfectly suited for medium-rare preparation. The bavette is recognizable by its long, flat shape and fine marbling, which provides a full, rich flavor.
This Japanese Wagyu bavette comes from a selection of Wagyu cattle from the Miyazaki and Kagoshima regions. Both regions rank among the absolute top in Japan and are internationally praised for their exceptional marbling, refined fat quality, and consistently high standards. The Wagyu concept of Van der Zee is based on a careful selection from these leading regions of origin, which are valued worldwide for their rich flavor and characteristic texture.
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