First of all, what is a Bavette? Bavette is French for “bib.” This name is given to long flat cuts of meat due to their similarity with the bib shape. And it’s also known as the flank steak or bottom sirloin flap in some places.
While we would love to host all of our customers, only our registered guests on the Farmstead can visit the animals and watch how we raise our cattle. To book one of our accommodations, go here: https://oostemafarmstead.com/
No, but this is a very common question. Although all Kobe is Wagyu, not all Wagyu is Kobe. Wagyu is the breed of cattle, which hails from Japan, and is famed for its dense marbling and flavor. Kobe beef comes from Wagyu cattle that meet very strict guidelines and are born, raised, and processed in Hyogo Prefecture of Japan, whose capital city is Kobe. Wagyu beef from the US could never be Kobe beef.
When beef does pass inspection, it is stamped or labeled with the USDA inspection stamp, and that means it is fit to eat. The USDA’s inspection is all or nothing. There’s no halfway or partially-passed beef. Meat inspection is a very thorough process.
No, all of our meats come straight from the butcher. Everything is frozen and uncooked. If you wish to have it thawed upon your arrival, please let us know. We can take it out of the freezer and have it thawing in the refrigerator.