Wagyu Sirloin Flap Meat, MS3

Also known as Sirloin Tip and very popular in Latin American and French cooking (in France it’s known as the Bavette), the robustly beefy Wagyu Sirloin Flap Meat gets a boost of tenderness thanks to Wagyu beef genetics.

Cut from the bottom sirloin (right next to the shortloin), Flap is very similar to Flank Steak, but with deeper, more pronounced flavors - they can be used interchangeably in any recipe. Graded MS3 on the Wagyu scale, our Wagyu bavette has fine, creamy marbling and is much more tender than any regular beef Flap. There’s no toughness here, just tender, beefy flavor.

A super versatile cut, we love Wagyu bavette steak anyway it’s served – lightly seasoned and grilled, seared, skewered, or braised until the meat disintegrates, it’s just fantastic! Serve it with a spicy Chimichurri sauce on the side, or rub it with your favorite marinade, as the coarse texture and thinness of the Flap absorbs the flavors beautifully. Dining in? This makes out-of-this-world Wagyu bavette sandwiches.  

What you get: 2 flavorful pieces of Wagyu Sirloin Flap Meat, weighing about 3 lbs. each, your choice of chilled or frozen (see storage instructions for each on the side).

Cooking tip: Cook to medium or medium rare to make sure all that marbling melts into the meat, but don’t overcook or you’ll lose cook off the Wagyu tenderness. Cutting is tricky with Flap, since it’s so thin and odd-shaped, so we recommend cutting with the grain into about 3 or 4 even pieces, then rotating and cutting the smaller pieces against the grain to maximize tenderness.

Australia is one of the largest Wagyu beef producers in the world. Our wagyu comes from same breeds used to produce coveted Japanese Kobe, raised first on mother’s milk, then free grazing on the open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.