Flap Meat / Flap Meat / Bavette d’Aloyau / Fleischdünnung / Media Luna de Vacio / Carne da Aba



Flap Meat

Descriptive:


This cut is the single muscle on the inner surface of the bottom sirloin butt. It extends into the loin wing. Surface fat and sinew are completely removed. Small pieces of flake fat and some connective tissue may remain. The piece is vacuum packed and refrigerated between -1°/-2°C.


• Origin (available):


• Breed:


• Packaging:


• Refrigerated:


• Average Weight per piece:


• Average Weight per box:


• Certification Available:



Argentine, Uruguay, Irish, Brazil, USA


Angus Beef or Crossbreeds Angus Beef


Vacuum packed


Between -1°/-2°C


kg


kg


HACCP



  • Rellman Foods sa ,Avenue Prince Charles, 4 - 1410 Waterloo - BELGIUM
    ( +32 (0) 2 503.58.98 – Fax: +32 (0) 2 514.27.47 - @info@rellmanfoods.com