Wagyu Chuck Flap
Wagyu beef chuck flap is a tasty cut seldom seen outside of restaurants. Ours comes from American-raised Wagyu beef, raised with no antibiotics or hormones, and graded using Japanese BMS system.
Just the facts
- From authentic Wagyu stock
- No antibiotics or hormones, ever
- No animal by-products
- Ships in an uncooked state; frozen items may thaw in transit
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Wagyu chuck flap is a hard cut to come by. It’s definitely a chef’s cut, and seldom seen outside of a restaurant. Sometimes called flap steak (yes, it’s a bit unflattering), this cut is similar to skirt and flank steak.
Chuck flap is nicely marbled throughout, with a rich beefy flavor and not much of a fat cap. Because this is Wagyu beef, you can expect more marbling laced in the beef than with Angus chuck flap. That means more great flavor.
What’s nice is the flexibility; chuck flap can be braised, just as you would with bone-out short ribs, or grilled over high heat. Try it with Korean BBQ recipes, or shred it for pot roast. Either way, you will fall in love with the rich flavor of this Wagyu beef.