Rosewood Ranches Texas Wagyu Bavette
Indulge in superior American Wagyu, crafted for the ultimate steak experience. Born and raised in Texas, this 50/50 cross of Japanese Wagyu and Black Angus boasts BMS 8-9 marbling, delivering deep richness and a melt-in-your-mouth bite. Always antibiotic-free. Read More
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A butcher’s secret, the Bavette—French for “bib”—takes its name from the cut’s long, flat shape. A staple of French bistros, it’s carved from the sirloin flap and known for its bold, beefy flavor and tender, marbled texture. Born and raised in Texas and richly marbled thanks to Wagyu genetics, this steak is best cooked quickly over high heat—whether seared in a hot cast iron pan or fired up on the grill. It also takes beautifully to marinades. Just remember to slice against the grain for the perfect bite.