Flap meat, also known as bavette steak, is a flavorful cut from the bottom sirloin. With a coarse-grain and similar texture to flank steak, flap meat takes well to grilling or pan-searing.
Produced in Australia and inspired by Spain’s reverence for vaca vieja, this flap meat is from retired breeding cattle allowed to mature for at least 5 years, more than twice the usual age for beef. The extended time on pasture develops deep, multi-faceted flavor and intramuscular fat (aka marbling).
About The Vintage Beef Company
The Vintage Beef Company is the most distinctive beef program on the US market. They source from farms in Southern Australia and Tasmania, areas notable for their temperate climate, high rainfall, and fertile soils, ideal conditions for raising high-quality grass-fed cattle. Vintage Beef offers mature beef with a flavor that is earthy, savory, and profoundly beefy, offering a rich, bold, unforgettable eating experience.
