Sourced from our pasture raised cattle and other local New England farms. Often cheaper than more popular cuts, this little underdog of the beef world has a wonderful meaty flavor and fine texture when prepared carefully. Like skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare.

Learn about all of our farm raised animals here