Bavette is a French name for a particularly marbled cut of sirloin. This Wagyu cut's uniquely juicy, rich flavor makes it especially good for tagliata. You will love this cut if you like your steaks with their unique flavor profile. 
Best prepared with a nice reverse sear being careful not to overcook the meat. Let it rest before serving, so the steak continues to cook from within, and you have time to open your favorite bottle of Cabernet Franc, Malbec, or Nebbiolo.