Flap Meat / Flap Meat / Bavette d’Aloyau / Fleischdünnung / Media Luna de Vacio / Carne da Aba
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.
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Argentine, Uruguay, Irish, Brazil, USA
Angus Beef or Crossbreeds Angus Beef