US Angus Beef Chuck Flap and Hanging Tender Combo Yakiniku Sliced ~400g
- Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
The Certified Angus Beef (CAB) is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
CAB ensures the beef quality and offer customers the confidence when making purchases.
Hanger Tender is the cut from the plate section of the steer (between the brisket and the flank). It has a satisfyingly chewy texture that is similar to skirt steaks.
Because of the muscle’s prominent grain, these steaks are best cooked no further than medium rare and sliced against the grain for optimal tenderness.
Chuck Flap or Chuck Tail Flap, also known as Edge Roast, is a cut from the chuck that is especially evenly marbled.
Richly flavored, well-marbled and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.