Morgan Ranch Beef Flap Meat Steak (180g)



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 & Handling

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.

Morgan Ranch Collage



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.


At A Glance

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


Instructions & Cooking Tips

flap meat steak

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.


flap meat steak cooking

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

 cooked flap steak

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.

 flap steak resting

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.


sliced flap meat steak

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.


fork flap steak

Eat while still warm for soft and buttery flavor and experience.

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