BF124
¥1,680
Just wow. Our personal favorite. Another totally underrated cut of steak. The flap meat steak. Comes right from the bottom sirloin and is very coarse grained and therefore full of flavor and juiciness. It is very similar to the hanger and the skirt steak.
For the Morgan Ranch flap meat steak a marinade isn’t required. This flap meat steak has plenty of rich, beefy flavor on its own. Just a pinch of sea salt and freshly ground pepper while cooking is enough.
| Contents | 1 pack contains 1 steak |
| Weight | Approx. 180g (6 oz.) |
| Serves | Serves 1, can be sliced for several people at a gathering. |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. <1h |
| Cooking Method | cast-iron skillet, frypan or the grill. |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Flap steak, Flap meat steak, Bottom sirloin steak |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Bottom sirloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
| Cattle Breed | Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate from the American Wagyu association. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
| Imported by | Horizon Farms, Inc., Japan |
| Imported from | Morgan Ranch Inc., USA |
Completely defrost this beauty in the fridge. Shortly before cooking open the pack and place on the countertop and let it breathe for a couple of minutes.
For the Morgan Ranch flap meat steak we recommend the cast-iron skillet, or the classic fry-pan. The grill works great as well but due to the small size of this steak you have to make sure not to overcook it.
If cooking in the fry-pan or the iron skillet we highly recommend good quality butter (no added salt and preservatives.)
The reverse sear method and medium-rare doneness yields best results for all Morgan Ranch steaks: slow cook and turn often. Let it sizzle. Then
once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit sear on high heat for a couple of seconds until outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius.
Remember, the steak will continue to cook as it rests. The internal temperature will rise by a few degrees even after it has been taken off the heat.
The flap steak is good as it is and is also a great steak for dishes that call for thinly sliced meat to complement fresh garden vegetables, herbs, and salads.
Eat while still warm for soft and buttery flavor and experience.
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