Flap Meat

The Flap Meat comes from the oblique abdominal muscle and is a narrow, coarse-grained and heavily marbled steak with a distinctive taste of its own. It is especially popular on the east coast of America, where the abdominal muscle area of the cattle is significantly juicier compared to the German cattle. That is also the reason why Flap Meat is still rather little known here in Germany, even among meat lovers. A real insider tip for all steak fans who, in addition to enormous tenderness, also prefer an intense taste with a slightly sweet aroma.

Black Angus Australia

Black Angus cattle provide meat with an excellent taste. Especially when they live as freely and naturally as they do on Jack’s Creek Farm. The Australian breeding family Warmoll is the third generation to run the family business in the vastness of New South Wales. The cattle grow up in the pleasantly temperate climate in combined pasture and grain rearing, free of any chemicals or artificial feed additives. In doing so, they develop sensationally marbled, tasty top meat. The company has already won the globally recognized World Steak Challenge several times. The meat matures on its way to Europe in refrigerated containers at 0-2 degrees (wet maturation).