Fullblood Wagyu bavette is a highly flavorful, flat cut of beef that is taken from the inner surface of the bottom sirloin, the same area the tri-tip is cut from. Sometimes, the bavette is called the bottom sirloin flap or flap meat or “Chef’s cut”. Often compared to skirt and flank steaks, the versatility of the bavette makes it a chef’s favorite. When grilled or pan-seared the bavette is a delicious steak. Experiment with a wagyu bavette and see what it’s all about!