Angus Beef Chuck Flap (Boneless Chuck Short Rib)
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In Stock
- 100% natural beef from Angus cattle
- No growth hormones, steroids, or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn, and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
For the best results, start by seasoning the Angus chuck flap with salt and pepper and browning it on all sides in a hot pan to develop a rich, caramelized crust. Once browned, transfer the meat to a deep, oven-safe pot or Dutch oven and add a flavorful broth—think beef stock enhanced with aromatics like garlic, onions, bay leaves, and fresh herbs.
Cover the pot and place it in a 300°F oven, allowing it to braise for about 3 to 4 hours, or until the internal temperature reaches 200°F and the meat is fork tender. If a more pull-apart texture is desired, continue cooking until the meat reaches 208°F. Once done, allow the meat to cool slightly, then slice thinly against the grain for serving, or shred for a melt-in-your-mouth, pulled texture.
Serve the tender, juicy chuck flap over creamy polenta, mashed potatoes, or couscous, and drizzle with the braising liquid for an extra burst of flavor. This versatile cut also pairs well with roasted vegetables or in a warm, hearty sandwich.
For those who prefer high-heat methods, chuck flap also performs beautifully when marinated and cooked over high heat, such as grilling or roasting. These methods help soften the muscle fibers, allowing for a delicious, medium-rare result when sliced thin against the grain. Chefs love the chuck flap's flexibility for recipes like Korean BBQ, steak sandwiches, and fajitas.
Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.
The Black Angus cattle range over pasture land for most of their lives, and then get a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing at about 18-22 months of age. The vegetarian feed is supplemented with vitamin E and A which strengthen natural immunities.
The ranchers take every care, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track them from birth to processing. Each cattle comes with an affidavit to prove that the rancher followed the strict protocols of the cooperative.
