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Bavette Steak from Brant Lake Waygu. The Bavette is a well-marbled steak that is excellent to marinate and then BBQ. It comes from right below the Flank and is actually part of the Sirloin. It is also called the "Bottom Sirloin Flap". It is a well-exercised muscle with plenty of flavour. The loose structured fibres in this cut means it will absorb a marinade well and quicker than many other cuts. Suggested internal cooking temp is to achieve a Medium Rare finish at approximately 140F. It is also recommended to let this cut rest for at least a few minutes before diving in! Gold - SHOWN IN PICTURE. Premium level of marbling with a buttery soft taste. Black - Strong marbling but less than Gold level.
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