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RT000403
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- Each order contains 1 steak
- Each steak is approx. 3.5 pounds including fat cap
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.
The Bavette cut was a new one for me. I had recently had one prepared at a probably soon to win a James Beard award restaurant in Asheville, NC, and it was absolutely brilliant! So when I saw this on Double 8, I knew I had to do my research. I finally committed on a Wednesday, and by 2pm Friday my Bavette arrived frozen solid as a rock still, so excellent packing and shipping! I thawed it for supper that evening, and portioned my Bavette into approximately 12 portions. GOOD sized ones at that! When you rub your fingers across the Wagyu, it is a delicate oily sheen that comes back. What I mean is that the marbling is one thing, but the consistency of the fat is unlike any I’ve ever had before, with a very low melting point. This serves to make this cut extraordinarily moist and flavorful. Be careful though, it will drip and create some flames, not something I’m used to with a sirloin. I grilled these like any steak should be grilled: heavy on the coarse kosher salt and fresh cracked black pepper, to a nice medium rare. And then I cut them on the bias, against the grain before serving. I’ll be getting more, thank you! Wish y’all had a military discount!!! USMC Vet here in NC loves your steaks!
This steak was huge, making a great value. I sous vide it and pan seared it, that was well received by my tasters. It was loose on slicing and a bit chewy to the tooth having cooked it to mostly rare. I chunked up the remaining steak and put in a marinade for a couple days. It turned into amazing shishkabob on the grill. Next time I am marinating it whole and throwing it onto the hot smoke. It turned out that it can take a longer and lower heat than I first thought. Great eating!
A great choice if you don’t want to spring for a more expensive cut. Bavette is classically used for steak frites, and the full blood wagyu just makes it more rich and tender. This was a very large piece of meat that I cut into 7 or 8 portions. A lot of bang for the buck.
Ordered my first round of Double 8 Cattle Co. wagyu recently. I've been eating wagyu for over 20 years and this is definitely some of the best I've had. Had a small problem with my order and they helped me out straight away. The customer service was excellent and I am now a customer for life. This is some of the finest wagyu you can buy. I highly recommend it.
My son and I had a couple of Waygu steaks Wednesday evening. I had the ribeye and my son had the filet. Incredible! The fat in the rib eye was so tasty along with the meat. My son loved the filet! Both had incredible flavor and tenderness! I’ll be ordering more!
