100% Fullblood Wagyu Highest grade A5 Japanese Flap/Bavette (1 x 6oz)

Flap meat has a wide-open, coarse muscle structure. On commodity beef, that open grain holds marinades. On A5 Wagyu, those open fibers are stuffed with low-melting-point oleic acid fat. When hot steel hits the surface, that fat melts directly into the grain, basting the steak from the inside out.