Sourced from the section near the short ribs, the chuck tail flap is taken from the chuck roll, also known as the shoulder. Coming from the same area as the short ribs, you’ll experience a lot of those same intensely beefy flavors in the tail flap. Large, boneless, and flavorful, this is one of the most versatile beef cuts available! Delicious braised or smoked, it’s equally fabulous when sliced down for stir-frys or sautés. Ranking in at 3, on the Wagyu beef marble scoring, you can expect a lot of rich creamy fat webbing through this cut, lending it juicy flavor and that buttery melt-in-your-mouth quality we equate with the superior qualities of Wagyu.
Also known as boneless short rib meat, chuck tail flap is a truly sensational option! Well-marbled, this masterfully portioned cut boasts neat edges and minimal fat trim. All heavy connective tissue and silver skin is carefully removed, leaving you with nothing but delicious Wagyu beef! A relatively large size, our chuck tail flap weighs a whopping five pounds, making it ideal for feeding a crowd or catering a large gathering or event. Keeping well in the refrigerator for around 4 days, you can also easily store your chuck tail flap in the freezer for up to 4 months with no adverse effects on texture or taste, so you can prepare this fabulous portion when the time is right for you.
Our Wagyu tail flap meat comes from Broadleaf’s Australian Wagyu cattle. Home to one of the largest herds of Wagyu cattle outside of Japan, these animals are raised in a humane and sustainable manner. Starting first on their mother’s milk, they are then allowed to roam free on the vast expanses of the Australian grass-lands until fully grown. Finished for a minimum of 300 days on a special blend of grains to ensure that succulent texture, high ratio of intramuscular fat, and consistent marbling we equate with the highest quality Wagyu, this Australian interpretation of a Japanese specialty is just as good as the magnificent meat that inspired its creation!