Now this one's a true butcher's secret. Forget about all the other so-called butcher's secret cuts that other retailers are hyping up these days like the flank, skirt (or even rump) because let's face it these are not so unheard of anymore and are just cheap cuts (but overpriced by other retailers) that are in fact inferior in terms of tenderness and juiciness when compared to the rib eyes and tenderloin. Flap meat on the other hand is still relatively rare to find but we'll be honest, it is slowly turning up on many restaurant menus including high end steakhouses but they will most likely use the more appealing French name for it, Bavette Steak (sound familiar?)! Restaurants that are already offering this special cut (which really gives traditional cuts such as rib eye a run for its money) are charging around $310 for something like 200g of it - that's a whopping $1,550/kg - take another look at our price per kg above and we're sure you'll realise the value we love to give our customers. It can be cooked like a steak or you can cut it further into slices to stir-fry!
Weights listed are only approximate and may have a +/-10% variance (however, this usually means the item weighs a bit more than the listed weight).
Please note that the pictures shown are for reference only and may not be an exact representation of the product. Currently, unless specified otherwise, all our meats, seafood and vegetable items come raw and frozen.