Wagyu Bavette

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Darren Kittleson

Madison Wisconsin

I Pasture raise Akaushi (red wagyu) beef for private and retail sale. We only and always recommend preparing our beef sous vide. It’s the most amazing beef from the ribeye to the short rib and prepped this way only makes it better.

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This wagyu bavette was 1.99 pounds. I seasoned with sea salt and fresh ground pepper the. Cut it into 2 halves. Over seasoned 1 half and added fresh rosemary to the other before sealing.
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Ingredients for 0

  • Sea Salt

  • Ground Black Pepper

  • 4 sprigs fresh Rosemary

  • 1.99 lbs Babette wagyu steak

Directions

  • Step 1

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127.3 F / 52.9 C Recipe Temp
Recipe Time
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