• a 6oz japanese a5 wagyu flap meat steak on a black board with salt and knife
  • 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.
  • Sample Japanese A5 wagyu certificate of authenticity, Japan Prefectural Gyusho Association (JPGA)
In stock

Japanese A5 Wagyu | Flap Meat Steak

Japanese A5 Wagyu | Flap Meat Steak

$50.00
$50.00
Sale Sold out
6 oz

A5 and BMS 11

What does this grade mean?

A5 is Japan's top beef grade. Marbling is scored on the 12-point BMS scale; A5 requires BMS 8–12. This cut is BMS 11. It's rich, so plan 4–5 oz per person.

Full grading guide

Members Club · Free A5 filet in your first box + free Overnight on every box. Choose your cuts, swap anytime. Explore the Members Club →

How many to order?

This 6 oz cut serves 1–2 as an A5 tasting (4–5 oz of A5 per person).

  • 2 guests2
  • 4 guests3
  • 6 guests4
  • 8 guests6
  • Ships frozen in an insulated cooler with ice gel packs, by FedEx. Mon–Thu; order by 12 PM PT to ship the same day
  • Arrives perfect. We will always make it right.
  • Certificate with every Japanese A5 order
  • Same-day delivery in Los Angeles with personal concierge
  • Text your concierge (310) 683-7078 · call (310) 683-7076

Complimentary with your order

  1. $250+Complimentary Wagyu gift
    + free 2-day shipping
  2. $350+Premium gift
  3. $500+Top-tier gift
    + free next-day shipping

With this in your cart: $200.00 away from a complimentary Wagyu gift + free 2-day shipping

Your gift is chosen in the cart once your order qualifies.

Product Specifications
Weight Weight: 6 oz
Grade Grade: View Scoring A5 and BMS 11
Origin Origin: Japanese
Prefecture Prefecture: Kagoshima
Processing Processing: Hand Cut by Artisan Butchers
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a 6oz japanese a5 wagyu flap meat steak on a black board with salt and knife

Japanese A5 Wagyu | Flap Meat Steak

$50.00

The specs

Origin
Kagoshima, Japan
Grade
A5 · BMS 11
Weight
6 oz
Serves
1–2 (4–5 oz of A5 per person)
Price per oz
$8.33
Certificate
Included with every Japanese order
Cooking tip
Thaw in the fridge, bring to room temperature, sear hard in a dry cast-iron pan about a minute a side, salt at the end and slice thin.
Arrives
Frozen, in an insulated cooler with ice gel packs

Compare before you choose

CutOrigin · gradeWeightServesPrice
This cutKagoshima, Japan · A5 · BMS 116 oz1–2$50
A5 Japanese Miyazaki Wagyu Ribeye SteakMiyazaki, Japan · A5 · BMS 1116 oz3–4$175
A5 Japanese Kobe Wine Wagyu NY Striploin SteakKobe Wine · Hyōgo, Japan · A5 · BMS 1112 oz2–3$135
Kagoshima Rib Cap SteakKagoshima, Japan · A5 · BMS 118 oz1–2$55
A5 Japanese Miyazaki Wagyu Denver SteakMiyazaki, Japan · A5 · BMS 118 oz1–2$80

Still deciding? Text your concierge at (310) 683-7078 for a personal answer.

Certificate of authenticity

Certificate of authenticity

Included with every Japanese order

Every Japanese Wagyu order from Destination Wagyu ships with its certificate of authenticity, so you can see where your beef came from.

Show Certificate
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Japanese Wagyu

Flap Meat Steak | BMS 11 | 6 oz

Kagoshima: Japan's Second-Largest Wagyu Herd. In the Cut That Professional Kitchens Have Always Known.

Kagoshima Prefecture has Japan's second-largest beef cattle herd and placed first in six of nine categories at the 2022 national Wagyu competition. Raised on the volcanic plains of Kyushu's southernmost prefecture, Kagoshima's Kuroge Washu cattle benefit from a mineral-rich natural environment and a tightly regulated feeding program that produces some of the most consistently marbled wagyu in the country. This 6oz Flap Meat is graded BMS 11, placing it at the very top of what that award-winning program produces, in a cut long valued by chefs and butchers for its open grain, intense flavor, and exceptional marbling capacity relative to its position on the animal.

JPGA Certified | Full Traceability Guaranteed

Every cut of Kagoshima A5 Wagyu we carry is certified by the Japan Prefectural Gyusho Association (JPGA) and backed by an individual cattle certificate included with your order. The cattle ID number on that certificate traces your beef directly back to the specific animal, farm, and bloodline it came from. This is the same traceability infrastructure that governs Japan's domestic beef market, and it is the most definitive proof available that what you are receiving is genuine, prefecture-verified Kagoshima wagyu.

What BMS 11 Actually Means

Japanese A5 Wagyu is graded on a marbling scale of 1 to 12. A BMS score of 11 places this Flap Meat at the highest tier commercially available. The intramuscular fat at this level is fine, dense, and evenly distributed throughout the muscle — producing the melt-in-your-mouth texture and layered umami depth that defines authentic A5 wagyu at its absolute peak.

Grade: A5 (Yield Grade A + Quality Grade 5)

 BMS: 11

 Cut: Flap Meat (Sirloin Tip, Bottom Sirloin) 

Weight: 6ozOrigin: Kagoshima Prefecture, Kyushu, Japan 

Certification: JPGA Certificate included Traceability: Individual cattle ID, farm-to-table verified

Why Kagoshima A5 Flap Meat at BMS 11 Is One of the Most Underestimated Cuts Available

The flap meat is cut from the bottom sirloin, a section of the animal that produces long, open grain and a depth of mineral-forward, intensely beefy flavor that the premium loin cuts do not replicate. In conventional beef it is a workhorse cut, prized in professional kitchens for flavor per dollar. In Kagoshima A5 wagyu at BMS 11 that equation changes entirely. Kagoshima cattle are known for producing fat with a particularly low melting point, and at this marbling grade that fat saturates the flap's wide, open grain in a way that amplifies its already pronounced beef character rather than masking it. The result is a cut with the bold, savory intensity of a working muscle and the silky, aromatic finish that only top-tier Japanese wagyu fat at BMS 11 can produce. At 6oz it is the ideal single-serving portion for a cut of this richness — focused, direct, and genuinely surprising to anyone encountering Kagoshima flap meat for the first time.

Production at this grade is tightly controlled. BMS 11 flap meat portions from certified Kagoshima A5 programs represent a small fraction of what an already regulated prefectural supply chain produces each year.

Included With Your Order

One 6oz Kagoshima A5 Wagyu Flap Meat, vacuum-sealed and flash-frozen, with an official JPGA Wagyu Certificate and individual cattle traceability ID.

Our Packaging

Temperature-Controlled Insulation

Each order is carefully packed in an insulated foam cooler to maintain optimal temperatures throughout transit.

Frozen for Peak Freshness

We use ice gel packs to keep your Wagyu chilled and pristine—so it arrives as fresh as the day it was packed.

Durable, Reinforced Shipping

Our sturdy packaging protects your marbled cuts from damage during transport, ensuring a flawless unboxing experience. We stand by our commitment to quality and excellence. Every order arrives perfect. We will always make it right.

Our packing Our packing
Wagyu Rib Cap Steak
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.

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 distinctive 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!

How to Cook

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.

Frequently Asked Questions

How is Your Wagyu Meat Delivered?

Your order ships frozen via FedEx 2nd Day Air or FedEx Overnight, Monday through Thursday, for weekday delivery. Orders placed by 12 PM PT ship the same day; Thursday shipments go overnight only. Orders of $250 or more ship free by FedEx 2nd Day Air.

Each shipment is packed in an insulated cooler with ice gel packs. The beef usually arrives frozen. Slight thawing in transit is normal, does not affect quality, and the beef can be safely refrozen, though each refreeze slightly reduces quality, so thaw only what you plan to cook.

Every cut is blast frozen and vacuum sealed before it ships. In Los Angeles, same-day delivery is available: text your concierge at (310) 683-7078.

Where Does Our Wagyu Meat Come From?

We name the origin of every cut. Our Japanese A5 Wagyu comes from Miyazaki, Kagoshima and Hyogo (Kobe Wine), and our Australian Wagyu from established Australian farms, named on each product page. We work directly with farms and their long-standing distributors, and every Japanese A5 order ships with its certificate of authenticity.

Why Choose Destination Wagyu for Your Wagyu Meat?

Every cut is labeled with its origin and grade, Japanese A5 orders include a certificate of authenticity, and our concierge can help you choose by text at (310) 683-7078. Every order arrives perfect, and if anything isn't right, we will always make it right.

What Should I Do If There Is a Problem with My Order?

Every order arrives perfect, and if anything isn't right, we will always make it right. Email us at contact@destinationwagyu.com, call (310) 683-7076, or text your concierge at (310) 683-7078.

Is Your Wagyu Meat Grass-Fed?

Wagyu calves start on pasture and grass, then move to a long grain-finishing period of rice straw, corn and barley that builds Wagyu marbling. Japanese A5 cattle are typically grain-finished for well over a year. Australian Wagyu feeding varies by farm and is listed on each product page.