Underrated, Yet Unforgettable
Steakhouses are known for their signature cuts—ribeye, filet mignon, New York strip. But there’s one cut that’s quickly stealing the spotlight for its rich flavor and incredible texture: the Bavette BMS 6–7. Often called the “butcher’s cut,” this steak is tender, marbled, and absolutely packed with beefy goodness.
If you’re someone who enjoys discovering underrated gems that outperform the usual favorites, Bavette BMS 6–7 might just become your go-to steak.
What Exactly Is Bavette?
The Cut Behind the Name
Bavette is a French term meaning “bib,” and it refers to a cut taken from the bottom sirloin, near the flank. It’s a long, flat piece of meat that looks similar to a flank or skirt steak but is noticeably more tender when cooked properly.
What sets Bavette BMS 6–7 apart is the marbling score—BMS stands for Beef Marbling Score. A 6–7 rating places it in the premium category, meaning it has visible intramuscular fat that adds flavor and keeps it juicy during cooking.
Why It’s a Steakhouse Favorite
Rich Flavor Profile
Bavette is known for its strong, meaty flavor. Unlike leaner cuts that need heavy seasoning or sauces, this one shines on its own. Just a bit of salt and pepper is enough to enhance the natural richness.
The marbling in Bavette BMS 6–7 ensures that it stays moist and tender, even when cooked over high heat. The rendered fat seeps into the meat, delivering an umami depth you’d usually expect from much more expensive cuts.
Incredible Versatility
This steak is also versatile. It can be grilled, seared, or even cooked sous vide. Its flat shape makes it quick to cook and easy to slice, which is why it’s often served as part of steak salads, tacos, or sliced with chimichurri sauce.
For those who love medium-rare steaks with a crispy sear and pink center, this cut delivers every time.
Cooking Tips for Maximum Flavor
High Heat, Quick Cook
Because it’s a thinner cut, Bavette should be cooked over high heat for a short time—about 3–4 minutes per side depending on thickness. It develops a beautiful crust without overcooking the inside.
Always Slice Against the Grain
To get the most tenderness out of Bavette BMS 6–7, it’s important to let the steak rest for 5–10 minutes after cooking and slice it against the grain. This breaks down the muscle fibers and creates that soft, buttery bite.
Marinades and Rubs
While it doesn’t need much, the Bavette does respond well to marinades and dry rubs. A garlic-herb rub or balsamic-soy marinade can take the flavor up a notch for those looking to experiment.
Ideal for Entertaining
Hosting a dinner party or weekend cookout? Bavette is the perfect cut to serve. It cooks fast, slices beautifully, and offers impressive plate appeal. Guests will think you spent hours preparing a gourmet steak when, in reality, it only took a few minutes and quality ingredients.
It’s also a budget-friendly way to serve high-end flavor to a group without breaking the bank.
Where to Buy Quality Bavette Steak
As with all Wagyu beef, sourcing matters. A BMS 6–7 rating is a sign of premium quality, but only if it comes from a reliable source. You want Bavette that’s well-trimmed, freshly packed, and handled with care.
Wagyuwala offers authentic, restaurant-quality Bavette BMS 6–7 that’s perfect for home cooks and steak lovers alike. Their commitment to high marbling standards and top-tier sourcing means you can enjoy a steakhouse experience right in your kitchen. You can explore their range of Wagyu cuts at Wagyuwala and order online for fast, fresh delivery.
