Whole Cuts - U.S. CAB Angus Chuck Flap Tail | Whole Vacuum-Sealed Pack | Pan-fry / Grill / Sous Vide / Hot Pot | ⚠️Order directly for $110/lb (Please contact customer service for cutting requests; if no contact is made, a whole cut will be sent)

Cutting Service (Free)

Available for Hot Pot (1mm/2mm), BBQ (5mm), Steak (1cm/2cm/3cm/4cm...)

⚠️ We cannot accommodate cutting by weight.

Packaging
Free cling film packaging
Vacuum packaging +$100

If you enjoy beef with a rich flavor and delicate marbling, try this US CAB Certified Angus Beef® Chuck Flap Tail.

The chuck flap tail has a prominent beef flavor, with natural fat and juices. It's suitable for self-slicing into steaks, barbecue slices, hot pot slices, or for slow cooking. The whole primal cut comes in vacuum packaging, making it convenient for everyday family meals, party barbecues, hot pot, or preparing roast beef.

Product Features

✅ US Imported CAB Angus Beef
Uses Certified Angus Beef® brand Angus beef, known for its rich beef flavor, ideal for customers who prefer the taste of American beef.

✅ Whole Chuck Flap Tail
The whole primal cut allows you to control the thickness, enabling you to slice it into thick steaks, barbecue cuts, thin hot pot slices, or slow-cooked chunks.

✅ Delicate Marbling, Prominent Meat Flavor
The chuck flap tail has a natural fat distribution, resulting in a rich meaty aroma and layered texture after cooking.

✅ Vacuum-Packed Whole Primal Cut
Reduces beef's exposure to air, helping to maintain quality during frozen storage, suitable for family portioning and bulk meal preparation.

✅ Versatile Cooking Methods
Suitable for pan-frying, grilling, BBQ, slow cooking, roasting, hot pot, and Chinese stir-frying.

Suggested Cooking Methods

Pan-Seared Steak

Slice the chuck flap tail against the grain into steaks approximately 2 to 3 cm thick. After thawing, pat dry the surface and season simply with sea salt and black pepper. Sear both sides over high heat. After cooking, let it rest for a few minutes to help retain the juices.

Grilling/BBQ

Can be cut into thick slices or strips, then marinated with minced garlic, black pepper, BBQ sauce, or herbs. The natural fats in the beef release a more prominent aroma after high-temperature grilling, perfect for family gatherings and outdoor BBQs.

Slow-Cooked Roast Beef

Season the whole primal or large pieces with sea salt, black pepper, rosemary, and garlic. Slow cook at a low temperature or roast in an oven. Once done, slice thinly against the grain. Serve with mashed potatoes, salad, or in sandwiches.

Hot Pot/Steamboat

While the beef is still slightly firm, slice it thinly against the grain. Quickly blanch in boiling broth. The fats release a rich aroma when heated, suitable for clear broths, spicy hot pot, sukiyaki, and Hong Kong-style hot pot.

Chinese Stir-Fry

After slicing thinly against the grain, it can be used to make dishes such as black pepper beef, satay beef, beef with onions, or ginger and scallion beef.

Product Information

• Product Name: US CAB Angus Whole Chuck Flap Tail
• English Name: Certified Angus Beef® Chuck Flap Tail
• Meat Cut: Chuck Flap Tail
• Origin: USA
• Packaging Method: Whole primal, vacuum-packed
• Pricing Method: Priced by actual weight
• Storage Method: Keep frozen at -18 degrees Celsius or below
• Consumption Method: Thaw and cook thoroughly before consumption

Thawing and Slicing Methods

It is recommended to transfer the beef from the freezer to the refrigerator's chilling compartment for low-temperature thawing the night before consumption. Avoid leaving it at room temperature for extended periods.

If slicing for hot pot or thin slices, cut the beef when it is still slightly firm and not fully thawed, as this makes it easier to achieve uniform thickness. Before consumption, it is recommended to observe the direction of the meat grain and use a slicing against the grain method, which will make it easier to chew.

Explanation of Vacuum-Packed Meat Color

Due to less oxygen inside the packaging, vacuum-packed beef may appear dark red, purplish-red, or dull. This is a common natural phenomenon for vacuum-packed beef. After opening the packaging and exposing it to air for a period, the meat color usually gradually becomes brighter red.

The cooked dishes in the images are for illustration of cooking and serving methods only. The product is frozen raw whole primal beef. The weight, shape, marbling, fat ratio, and meat color of each piece may vary slightly. All products are subject to the actual goods received.