Bavette, also known as sirloin flap, is prized by chefs for its loose grain and rich, beefy flavor. Our Reserva bavette comes from cattle grazed a minimum of 60 months, giving the meat a deeper, more complex flavor than a typical bavette. Season simply, sear hot and fast, and slice thin against the grain.

Raised on pasture in Victoria and Tasmania, this grass-fed program grazes cattle three times past conventional slaughter age, developing natural marbling and a deep crimson hue rare in grass-fed beef. All cattle are 100% grass-fed, Non-GMO, and raised without antibiotics or added hormones.

3lb avg per package. Individually vacuum-sealed.

Important Notice Regarding Fat Color & Marbling *

This beef is 100% grass-fed and grass-finished and comes exclusively from female cattle aged five years or older. Its naturally yellow fat is a characteristic of mature, grass-fed beef and is influenced by beta-carotene and other pigments present in fresh forage. Fat color naturally varies from animal to animal, so some cuts may display a much deeper yellow hue than others.

To enhance the appearance of the yellow fat, the beef can be air-dried or dry-aged under proper refrigerated conditions. As surface moisture is lost, the color of the fat can become richer and more pronounced. The yellow hue also becomes more apparent after cooking. The beef shown in the reference photograph was dry-aged for 14 days.

Regarding marbling: grass-fed and grass-finished beef is generally leaner and less heavily marbled than grain-finished beef, including conventional Wagyu. This is an intentional characteristic of the product rather than an indication of quality. Grass-fed beef offers a distinctly different eating experience, with a more pronounced beef flavor and a firmer, leaner texture than heavily marbled, grain-finished beef.

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