Robbins Island Pure Blood 100% Grass-Fed Wagyu Bavette Steak
Limited Batch. The Butcher's Secret.

Long prized by French butchers who kept it for themselves, the bavette is one of the industry's best-kept secrets — and in Robbins Island Pure Blood Wagyu, it finally gets the spotlight it deserves. Cut from the bottom sirloin, near the flank, the bavette has a loose, open grain that soaks up seasoning and a rich, beef-forward flavor that rivals cuts twice its price.

Raised on the pristine pastures of Robbins Island, Tasmania, this authentic Pure Blood Wagyu is grass-fed and grass-finished, then released in limited batches to preserve the integrity of the program. The bavette loves high heat — sear it hard and fast on the grill or in a cast-iron pan, then slice thin against the grain for a buttery, melt-in-your-mouth bite.

Why You'll Love It

• Cut from the bottom sirloin — loose-grained, richly marbled, and full of flavor
• Rare, limited-batch release from Robbins Island, Tasmania
• Best grilled or seared hot and fast, sliced against the grain
• Vacuum-sealed to lock in freshness

Limited batches. World-class Wagyu. The cut chefs never wanted you to find out about.