Fassona Flap Steak

Piedmontese Fassona Adult Beef Flap Steak is a cut from the bottom sirloin of the 100% Female Fassona Breed of at least 36 months old.

The meat of female cattle has natural fat marbling that makes it tender and tasty. The muscle fibers of female cattle are genetically more compact and juicier, characterized by a rich, round aroma that is never ferrous, with a perfect balance between sweetness and sapidity and an exceptional persistence, as well as hints of hazelnuts and hay.

Chef's Advice

Piedmontese adult beef flap steak is tougher than other cuts, but you can tenderize it by proper cooking and marinating it. People love flap steak because you can prepare it in various ways. Whether you want it roasted, grilled, seared, or broiled, the steak won’t lose its tasteful beefy flavor. 

Flap steak is often used to make fajita strips or marinated steaks. It is also excellent for bistro steaks, Mexican grilled meats, and Asian stir-fries recipes.

What makes the Fassona Breed special?

The history of the Piedmontese Breed dates back to the Paleolithic era, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy, excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and ended up generating hypertrophy of the rump and thigh muscles.

Origin

ITALY

Typology

Adult beef - Piedmontese breed "Fassona"

Packaging

1 kg approx.