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The flap steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste/value out there. It's exceptionally tender and rich in flavor.
It's similar to the flank and skirt but much more tender than both due to being located on the inside portion of the diaphragm.
It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term.
Why Is Our Wagyu Flap Steak The Best In Class?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Flaps come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).