{"id":269377,"date":"2025-06-02T22:39:54","date_gmt":"2025-06-02T22:39:54","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/mad-meat-genius-bavette-new-zealand-style\/"},"modified":"2025-06-02T22:39:54","modified_gmt":"2025-06-02T22:39:54","slug":"mad-meat-genius-bavette-new-zealand-style","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=269377","title":{"rendered":"MAD MEAT GENIUS: BAVETTE NEW ZEALAND STYLE"},"content":{"rendered":"


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Today we travel to New Zealand to try a bavette steak. A bavette steak might be called a flap steak here in the states. This steak also claims to be Wagyu beef. Companies have been taking liberties with the definition of Wagyu and really am not sure what to expect. This steak also boasts that it is grass fed and finished. Grass finished is not high on my list of purchases and was bought by my wife Ms. Goofy.<\/p>\n

This steak was cooked on a high heat over a charcoal grill. I cooked it for about 5 minutes a side. It was rested and sliced against the grain. How did it taste you ask? It was very tender. It had a deep rich beefy flavor. My only critique it had that vegetable twang of a finish assosiated with grass finished beef. Overall it was not terrible. I never mentioned the price. This cut was 12.99\/pd. Into days market that is a bargain and comparable to its American counter. Would I purchase this? Proably not. While it was good, I am still not a fan of grass finished beef.<\/p>\n<\/div>\n