• A Japanese A5 Wagyu Flap Meat Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • A Japanese A5 Wagyu Flap Meat Steak with salt and chef's knife on a black slate, isolated on black background.
  • A Raw Japanese A5 Wagyu Flap Meat Steak rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.

Japanese A5 Wagyu | Flap Meat Steak

Japanese A5 Wagyu | Flap Meat Steak

$50.00
$50.00
Sale Sold out
Product Description
Weight Weight: 4-6 oz
Grade Grade: View Scoring A5 and BMS 10-12
Origin Origin: Japanese
Processing Processing: Hand Cut by Artisan Butchers

Japanese A5 Wagyu | Flap Meat Steak | BMS 10-12 | 4-6 oz

Elevate your dining experience with Destination Wagyu's Japanese A5 Wagyu Flap Meat Steak, a cut that showcases the perfect harmony of tenderness, rich marbling, and bold flavor. This 4-6 oz steak, sourced directly from Japan, features an exceptional Beef Marbling Score (BMS) of 10-12, ensuring an exquisite melt-in-your-mouth texture. Known for its intense marbling, this Flap Meat Steak delivers a buttery smoothness, transforming any meal into a gourmet experience.

A Cut Above the Rest

The Japanese A5 Wagyu Flap Meat Steak exemplifies the artistry of Wagyu beef. Taken from the "Bavette" section, this steak is celebrated for its bold, beefy flavor combined with a delicate, luxurious texture. Every steak is hand-selected to ensure it meets the highest standards, providing a juicy, tender bite full of rich umami. Whether grilled, pan-seared, or cooked sous vide, this steak guarantees a dining experience that is both unforgettable and indulgent.

Unmatched Quality and Flavor

The high marbling of the Japanese A5 Wagyu Flap Meat Steak delivers a richness that sets it apart from other cuts. The intricate fat distribution guarantees a deep, savory flavor while maintaining the perfect tenderness. This steak is ideal for those who enjoy a luxurious yet bold taste, offering versatility in cooking methods while consistently delivering unmatched quality.

Wine Pairings

Complement the rich and savory profile of Destination Wagyu's Japanese A5 Wagyu Flap Meat Steak with these ideal wine pairings:

  • Cabernet Sauvignon: The bold tannins and deep fruit notes in a Cabernet contrast beautifully with the steak’s richness, enhancing its intense flavor.
  • Malbec: With its smooth texture and ripe berry flavors, Malbec pairs harmoniously with the steak’s buttery marbling, providing a well-balanced dining experience.
  • Syrah/Shiraz: The smoky, peppery undertones of Syrah elevate the umami and savory notes of the Wagyu, making for a dynamic pairing.
  • Zinfandel: Known for its spicy, fruity character, Zinfandel enhances the steak's savory richness while adding a layer of complexity to each bite.

Indulge in Destination Wagyu's Japanese A5 Wagyu Flap Meat Steak and enjoy a truly luxurious culinary experience. You have great taste!

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A Japanese A5 Wagyu Flap Meat Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

Japanese A5 Wagyu | Flap Meat Steak

$50.00

How to Cook

Ingredients

Sea Salt
Sea Salt
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)
A5 Japanese Wagyu Steak
A5 Japanese Wagyu Steak

Utensils

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Instruction

1. Prepare the Steak:
Remove the A5 Wagyu Flap Meat Steak from the refrigerator and let it come to room temperature for about 30 minutes for even cooking.

2. Preheat the Pan or Grill:
Heat a cast iron skillet or grill over medium-high heat until very hot. If using a skillet, you may add a small amount of high-smoke point oil to the pan for better searing.

3. Sear the Steak:
Place the flap meat on the hot skillet or grill. Sear for about 2-3 minutes on each side until a golden-brown crust forms. Since the flap meat is relatively thin, avoid overcooking it.

4. Check the Temperature:
For optimal flavor and tenderness, aim for a medium-rare finish with an internal temperature of around 130°F (54°C). Use a meat thermometer for accuracy.

5. Rest the Steak:
Once cooked, remove the flap meat from the skillet or grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute for a more flavorful bite.

6. Slice and Serve:
Slice the steak against the grain to maximize tenderness. Serve immediately, perhaps with a drizzle of high-quality olive oil or a sprinkle of sea salt to elevate the flavors.

Customer Reviews

Based on 4 reviews
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D
Davis
Expensive but delicious

Very delicious. Wish it was cheaper so I could buy more constantly :(

E
Etai
An authentic experience

They carry so many unique cuts of wagyu. This one is really amazing and the highest marbling I have seen.

G
Greg Bar
A great cut!

I wanted to try a cheaper piece from Destination Wagyu before trying the more expensive pieces. This may be my new favorite steak and can't imagine it getting better.

K
Kevin G
Flap?

Never heard of Flap. Happy I found it haha. It was great