– 新樂大型批發OUTLET

If you prefer whole beef with a rich beefy flavour and fine marbling, try this US CAB Certified Angus Beef® Chuck Flap Tail Whole Beef Cuts.

The Chuck Flap has a strong meat aroma, with natural fat and juices, suitable for cutting into steaks, grilling slices, hot pot slices or slow-cooked beef as needed. Whole vacuum-packed, it is convenient for daily family cooking, party BBQ, hot pot or making Roast Beef.

Product Features

✅ Imported USA CAB Angus Beef
Selected Certified Angus Beef® brand Angus beef with rich beef flavour, suitable for customers who enjoy American beef flavour.

✅ Whole Angus Chuck Flap Tail
The whole cut format allows you to control the thickness yourself, suitable for cutting into thick steaks, grilling slices, hot pot slices or slow-cooked chunks.

✅ Fine marbling, rich beef flavour
The Chuck Flap has natural fat distribution, resulting in rich meat aroma and a layered texture after cooking.

✅ Whole Vacuum Pack
Minimising contact with air helps maintain frozen storage quality, suitable for family portioning and bulk meal prep.

✅ Suitable for various cooking methods
Suitable for pan-frying, grilling, BBQ, slow cooking, roasting, hot pot and Chinese stir-fry.

Suggested Cooking Methods

Pan-seared steak

Slice the Chuck Flap against the grain into steaks about 2 to 3 cm thick, pat the surface dry after thawing, and season simply with sea salt and black pepper. Sear both sides over high heat, then rest for a few minutes to help retain juices.

Grilling / BBQ

Can be cut into thick slices or strips, seasoned with garlic, black pepper, BBQ sauce or herbs. The natural fat in the beef becomes more aromatic when grilled over high heat, suitable for family gatherings and outdoor BBQ.

Slow Cook Roast Beef

Season the whole cut or large pieces with sea salt, black pepper, rosemary and garlic, slow cook or roast at low temperature. After cooking, slice thinly against the grain, serve with mashed potatoes, salad or sandwiches.

Hot Pot / Daan Bin Lou

Slice thinly against the grain while the beef is still slightly firm, then blanch quickly in boiling soup. The fat becomes aromatic when heated, suitable for clear soup, mala hot pot, sukiyaki and Hong Kong-style hot pot.

Chinese Stir-fry

After slicing thinly against the grain, it can be used to make black pepper beef, satay beef, onion beef or ginger and spring onion beef.

Product Information

Product Name: SUNLOK Certified Angus Beef Chuck Flap Tail
English Name: Certified Angus Beef® Chuck Flap Tail
Meat Cut: Chuck Flap Tail
Origin： USA
Packaging： Whole vacuum-packed
Pricing： Priced by Actual Weight
Storage: Frozen at -18°C or below
Cooking: Thoroughly cook after thawing

Thawing and Slicing Instructions

We recommend thawing the beef from the freezer to the refrigerator overnight before use to avoid leaving it at room temperature for long periods.

If you need to slice for hot pot or thin pieces, slice while the beef is not fully thawed and still slightly firm, which makes it easier to cut an even thickness. Before eating, we suggest observing the grain direction and using cutting against the grain for easier chewing.

Vacuum Pack Colour Description

Vacuum-packed beef may appear dark red, purplish-red, or dull due to lower oxygen inside the packaging, which is a common natural phenomenon for vacuum-packed beef. After opening the packaging and exposing it to air for a while, the colour usually gradually becomes a brighter red.

The cooked food shown in the picture is for cooking and consumption method illustration only. The product is a frozen raw whole beef cut; weight, shape, marbling, fat ratio, and meat colour may vary slightly per piece. Please refer to the actual goods received.