Flap Steak | Wagyu BMS7+ CraftRoasts or sous-vide cooking

or sous-vide cooking

The salt is then washed off and the hams are hung to dry for about six months

They eat all-natural grains

it requires minimal effort to achieve a melt-in-your-mouth texture

where they are fed an all-vegetarian diet

Flap Steak | Wagyu BMS7+ CraftRoasts or sous-vide cookingThe 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.