Flap Steak | Wagyu BMS7+ WildBoar blended with sugar cane and

blended with sugar cane and bottled all on the Hacienda estate

Consistent Cut for Precision Smoking

This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness

This boneless Prime Rib allows you to cut your own thick or thin steaks at home

Best Cooked: Medium-Rare

Flap Steak | Wagyu BMS7+ WildBoar blended with sugar cane andThe 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.