Wagyu Beef, Bavette Steak, D’Aloyau, 2KG

Wagyu Beef Bavette 2kg is a 2kg bavette d’aloyau of Wagyu-cross beef — the long, grain-rich flap muscle from the sirloin, prized in French butchery for its bold, intensely beefy flavour and the way the Wagyu breed’s fat content transforms it from a working-class cut into something genuinely luxurious. Cook fast, slice thin and watch it disappear.

About Our Artisan Wagyu Beef

These Wagyu products are produced from Wagyu-cross cattle raised on small, high-welfare farms using traditional Wagyu husbandry principles — careful feeding programmes, low-stress environments and the slow growth rates that allow natural marbling to develop throughout the muscle. While distinct from Japanese-born and raised Wagyu, these cuts deliver the characteristic richness, tenderness and luxurious marbling of the Wagyu breed in a form that is genuinely accessible for everyday luxury cooking and entertaining.

Wagyu beef requires a different approach to cooking than conventional beef. The extraordinary fat content means it cooks faster and at lower temperatures than you might expect — the fat begins to melt almost immediately in the pan. Use a dry, very hot pan with no added oil, cook for less time than you think you need, and rest generously. Japanese A5 Wagyu in particular is so rich that smaller portions are recommended — 100–150g per person is often sufficient as a standalone steak. Season only with good flaky sea salt.

How to Cook & Serve

To get the very best from Wagyu Beef Bavette 2kg:

• Cook the Wagyu bavette hot and fast — this cut benefits from high heat and short cooking times.
• Sear in a very hot pan for 2–3 minutes per side for medium-rare, basting with butter and herbs in the final minute.
• Rest for at least 5 minutes, then slice thinly and always across the grain — this is non-negotiable with bavette.
• Works brilliantly on the barbecue — the Wagyu fat creates extraordinary charring and flavour over direct flame.

Perfect Pairings

Wagyu Beef Bavette 2kg pairs beautifully with:

• Chimichurri or a bold salsa verde — herby acidity cuts through the Wagyu richness perfectly
• Frites or thick-cut chips with aioli for a classic French brasserie feel
• A juicy Malbec, Grenache or bold New World Shiraz
• A dressed watercress or rocket salad with shaved Parmesan

Storage & Preparation: Keep refrigerated and use by the date shown. Remove from packaging and allow to reach room temperature for 30 minutes before cooking. Season with good flaky sea salt only — this beef needs nothing else. Use a dry pan with no added oil or fat. Any leftover cooked Wagyu keeps refrigerated for up to 2 days and is excellent served cold, thinly sliced.

However you cook it, Wagyu Beef Bavette 2kg brings genuine Wagyu richness and marbling to the table — a luxurious centrepiece that elevates any occasion.