AUSTRALIAN WAGYU F4 FLAP / BAVETTE | GOLD LABEL

$29.99
$29.99
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Portion Size

Description


  • Origin: Australia.
  • Breed: F4
  • Additional Info: AHDAA Halal Certified.
  • Marbling: BMS 8-9
  • Aged: 60+ days wet aged.

Known as the Flap and reffered to as a Bavette steak! Flap meat has a flavor and texture similar to the skirt steak. It is a thin cut originating from the bottom sirloin (hence the name). It is most common to see this in a carniceria cut very thin to be used as carne asada (tacos) or tasajo (tlayuda). It may also be cut into bigger pieces as you see here in a steak form known as bavette - our preferred method because you know... we're steak people.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Flap meat takes well to marinades and should be enjoyed medium rare as everything else in life. If you are a fan of skirt or flank steak, we'd say this takes it up a notch.⠀⠀⠀⠀⠀

Our Bavette Steak is highly marbled at BMS 8/9 and Purebred meaning that the end result is a much tender and savory steak.

This steak lends well to marinades and the grill but all of our steaks can be enjoyed with just the basic seasonings of salt and pepper!

Do it Ligma Style and fire this up over an open flame and charcoal, served up with chimichurri! Also works well with tacos. Enjoy!

This is the closest item you can get to true Japanese Wagyu without it being raised in Japan. This beef is raised in Australia without the use of antibiotics or hormones to the same standards as Japanese Wagyu, without having to pay the full price. 

This product is purebred meaning 75% or higher Japanese genetics compared to traditional F1 50/50 Wagyu mix.

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.

shipping

Shipping Monday through Wednesday

• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)

• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.

• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.

• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.