Title
Standing Stone American Wagyu Chuck Flap
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Chuck Flap (Chuck Tail) (Avg Weight 1.5 - 2.5 lbs)
The "Short Rib Steak" — Deep Flavor with Ribeye-Grade Marbling. Often confused with the Short Rib, the Chuck Flap (or Chuck Tail) is a rectangular slab of beef that sits over the rib section of the shoulder. Sourced from our partners at North Georgia Meat Company (NGM), this is essentially a boneless short rib that eats like a steak. In our American Wagyu program, this cut is a superstar. It features long, coarse grains heavily saturated with intramuscular fat. While it has the texture of a flank or skirt steak, it possesses the intense, savory richness of a Ribeye or Short Rib. It is a butcher's favorite because it offers one of the highest marbling-to-price ratios in the entire animal.
Why It’s a Staple: It is the ultimate versatility cut. You can treat it like a roast, slice it into "Denver-style" steaks, or slice it thin for the world's best Korean BBQ. It is robust enough to hold up to strong marinades but flavorful enough to require nothing more than salt and fire.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Flap / Chuck Tail (Serratus Ventralis)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.5 lbs
💡 The Chef’s Method: Grill it whole, or slice it for speed.
-
The Prep: This cut is rectangular and flat, similar to a thick Flank Steak. You can grill it whole, or slice it into 1-inch strips before cooking (Yakiniku style).
-
The Heat: High heat is your friend. The marbling is dense and needs thermal shock to render.
-
The Doneness: Medium-Rare (130°F) to Medium (135°F). Like the Ribeye, this cut benefits from being cooked slightly more than a Filet to ensure the fat melts into flavor.
-
The Slice: Critical. The grain runs lengthwise. Slice the meat into portions with the grain, then turn those portions 90 degrees to slice against the grain for serving.
-
The Texture: If cooked correctly, it has a "snap" to the bite followed by immense juiciness.
Standing Stone American Wagyu Chuck Flap (Chuck Tail) (Avg Weight 1.5 - 2.5 lbs)
The "Short Rib Steak" — Deep Flavor with Ribeye-Grade Marbling. Often confused with the Short Rib, the Chuck Flap (or Chuck Tail) is a rectangular slab of beef that sits over the rib section of the shoulder. Sourced from our partners at North Georgia Meat Company (NGM), this is essentially a boneless short rib that eats like a steak. In our American Wagyu program, this cut is a superstar. It features long, coarse grains heavily saturated with intramuscular fat. While it has the texture of a flank or skirt steak, it possesses the intense, savory richness of a Ribeye or Short Rib. It is a butcher's favorite because it offers one of the highest marbling-to-price ratios in the entire animal.
Why It’s a Staple: It is the ultimate versatility cut. You can treat it like a roast, slice it into "Denver-style" steaks, or slice it thin for the world's best Korean BBQ. It is robust enough to hold up to strong marinades but flavorful enough to require nothing more than salt and fire.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Flap / Chuck Tail (Serratus Ventralis)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.5 lbs
💡 The Chef’s Method: Grill it whole, or slice it for speed.
-
The Prep: This cut is rectangular and flat, similar to a thick Flank Steak. You can grill it whole, or slice it into 1-inch strips before cooking (Yakiniku style).
-
The Heat: High heat is your friend. The marbling is dense and needs thermal shock to render.
-
The Doneness: Medium-Rare (130°F) to Medium (135°F). Like the Ribeye, this cut benefits from being cooked slightly more than a Filet to ensure the fat melts into flavor.
-
The Slice: Critical. The grain runs lengthwise. Slice the meat into portions with the grain, then turn those portions 90 degrees to slice against the grain for serving.
-
The Texture: If cooked correctly, it has a "snap" to the bite followed by immense juiciness.