URUGUAYAN FLAP MEAT BLACK ANGUS 200 DAYS GRAIN-FINISH
Description
Uruguayan Flap Meat – Black Angus, 200 Days Grain-Finished
Don’t let the name fool you, flap meat is one of the most flavorful cuts you’ll ever put on a grill.
Cut from the bottom sirloin, this Uruguayan Black Angus flap meat is richly marbled, deeply beefy, and perfect for those who love bold, juicy steak with a bit of chew. What makes this one special? It’s grain-finished for 200 days, allowing the marbling to fully develop and the flavor to deepen, giving you that satisfying steakhouse taste with every bite.
Raised in Uruguay, this beef comes from Black Angus cattle, known for quality, consistency, and tenderness. And with Uruguay’s strict standards and clean, pasture-raised environment, you’re getting premium meat raised with care.
Perfect for the grill, skillet, or broiler. Slice it thin across the grain and serve it up with chimichurri or keep it simple with salt and fire. Either way, it’s going to be a favorite.
We have run out of stock for this item.
Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery fee
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery fee
∙ Minimum order: $150
∙ Next-day delivery
Our Boutique address: 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
