URUGUAYAN FLAP MEAT BLACK ANGUS 90 DAYS GRAIN-FINISH
Description
This Uruguayan flap meat comes from Black Angus cattle raised in Uruguay and finished on grain for 90 days to improve marbling, tenderness, and overall flavor. It is produced by Cabaña Las Lilas, one of the most respected beef brands, known worldwide for quality and consistency.
Flap meat is a thin, flat cut taken from the bottom sirloin. It’s naturally flavorful, with a loose grain that absorbs seasoning very well. When cooked properly, it’s juicy, tender, and beefy, with just enough fat to keep every bite moist. The grain-fed finish gives it a softer texture and richer taste compared to grass-only beef.
It’s perfect for:
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Grilling over high heat
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Skillet or cast-iron cooking
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Stir-fry, tacos, fajitas, or steak sandwiches
Cook it hot and fast, then slice against the grain for the best tenderness. A simple salt seasoning is enough, but it also works great with chimichurri or marinades.
Flap meat is a great choice if you want big flavor, flexibility, and excellent value without sacrificing quality.
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.
