Flap Steak | Wagyu BMS7+ whole The knife is finely crafted

The knife is finely crafted by using one piece of steel which is carefully folded into the whole knife

For cooking Spanish sole

Fresh hams are trimmed and cleaned

This low activity allows intramuscular fat (marbling) to develop naturally

is the A5 grade of Wagyu Filet Mignon

Flap Steak | Wagyu BMS7+ whole The knife is finely craftedThe 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.