Flap Steak | Wagyu BMS7+ whole Razor-sharp with 60° Rockwell hardness

Razor-sharp with 60° Rockwell hardness

For cooking Spanish sole

They are wild caught (only way to catch swordfish) and processed here in Miami

is the A5 grade of Wagyu Filet Mignon

Vacuum-sealed frozen beef maintains better quality than refrigerated meat in transit

Flap Steak | Wagyu BMS7+ whole Razor-sharp with 60° Rockwell hardnessThe 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.