Wagyu Sirloin Flap Meat, MS3 Also known as Sirloin Tip and very popular in Latin American and French cooking (in France it’s known as the Bavette), the robustly beefy Wagyu Sirloin Flap Meat gets a boost of tenderness thanks to Wagyu beef genetics. Cut from the bottom sirloin (right next to the shortloin), Flap is very similar to Flank Steak, but with deeper, more pronounced flavors - they can be used interchangeably in any recipe. Graded MS3 on the Wagyu scale, our Wagyu bavette has fine, creamy marbling and is much more tender than any regular beef Flap. There’s no toughness here, just tender, beefy flavor. A super versatile cut, we love Wagyu bavette steak anyway it’s served – lightly seasoned and grilled, seared, skewered, or braised until the meat disintegrates, it’s just fantastic! Serve it with a spicy Chimichurri sauce on the side, or rub it with your favorite marinade, as the coarse texture and thinness of the Flap absorbs the flavors beautifully. Dining in? This makes out-of-this-world Wagyu bavette sandwiches.