Black Angus Chuck Flap
Chuck Flap, also known as Flap steak or Flap meat, is a type of beef steak. It is obtained from the bottom sirloin butt cut of beef and is generally a thin steak. It shares similarities with skirt or flank steak, being highly flavorful and having a fine texture, although it can be slightly chewy.
Among the more affordable cuts of beef, Chuck Flap is incredibly versatile. It is well-suited for quick cooking methods like grilling or searing. It can also be cooked whole and sliced thinly or cubed and put on skewers. The coarse texture of Chuck Flap allows it to easily absorb marinades and seasonings.
Our beef is guaranteed to be 100% Black Angus American, a breed that originated in the Aberdeen region of Scotland. The United States began importing this breed in the 19th century and it has since become a significant part of our gastronomic heritage. To ensure the highest quality, our beef undergoes a rigorous post-slaughter quality control process consisting of three stages:
1. Control of fat color.
2. Control of meat color.
3. Marbling control.
These stages help us maintain consistency and always provide you with the best beef available.
The power of American beef lies in its diverse characteristics, which meet international standards. The beef is classified based on various quality factors including taste, tenderness, and marbling degree. The marbling, or intramuscular fat, adds immense flavor to the meat. Additionally, since 1999, our Black Angus beef has been certified hormone-free according to the NHTC quality standard, allowing it to be imported into the European Union without any artificial hormone additives.
- Origine
- USA
