Wagyu Chuck Tail Flap, MS3

This traditional butcher’s cut will soon become a staple in your grill repertoire. Cut from the section near the short rib, the Wagyu chuck tail flap is sectioned from the chuck roll (shoulder) of the steer. Since it’s in the same neighborhood, you’ll notice a lot of that fabulous beefy flavor that you know and love from the juicy short rib.

We love Rangers Valley Wagyu Chuck Tail Flap because it’s super versatile: large and boneless, tender and flavorful, you can use this for braising, Southern-style bbq, smoking, and even stir-fry or sauté. At Marble Score 3 on the Wagyu beef scale, you’ll notice a great amount of creamy fat webbing between the meat, giving it that succulent flavor and buttery, melt-in-your-mouth texture. The elongated shape means that you can cut this into steaks, strips or thin slices.

Australia is one of the largest Wagyu beef producers in the world. Our wagyu comes from same breeds used to produce coveted Japanese Kobe, raised first on mother’s milk, then free grazing on the open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.