Flap Meat — Uruguayan Black Angus, 200 Days Grain-Finished Size:1.50 - 2.00 Lbs. which contributes to the steak's

which contributes to the steak's rich flavor and tenderness

Whether you slice it into steaks or roast it whole

The Ribeye Bone-in is a thick cut also known as “cowboy cut” Usually 2 inches thick

This high-quality cut comes from the rump cap of Argentine cattle

Flap Meat — Uruguayan Black Angus, 200 Days Grain-Finished Size:1.50 - 2.00 Lbs. which contributes to the steak'sUruguayan Flap Meat Black Angus, 200 Days Grain Finished Dont let the name fool you, flap meat is one of the most flavorful cuts youll ever put on a grill. Cut from the bottom sirloin, this Uruguayan Black Angus flap meat is richly marbled, deeply beefy, and perfect for those who love bold, juicy steak with a bit of chew. What makes this one special? Its grain finished for 200 days, allowing the marbling to fully develop and the flavor to deepen,