Flap Meat/Arrachera

Also known as arrachera in certain parts of Mexico and Argentina, flap meat is a thin, highly flavorful meat from the flank of the animal. Flap meat is an affordable choice for pan grilling, many asian beef dishes, tacos, and makes the best carne asada. It is not sirloin tip, as some people argue, and it is most certainly not flank steak. For best results, we recommend marinating flap meat. Common marinades for carne asada include pineapple juice, limes, Mexican beer, various forms of hot sauce, beer, serrano peppers, goya sazon, beer... you get the idea.

We raise our Limousin steers on certified organic rotational pasture and native grasslands within 2 hours of the Bay Area. We take the time to alfalfa finish all our animals. We truly believe that in order for consistency in a grass fed, grass-finished product, each producer must choose the best method for their farm and it's local ecology. We grow our own pesticide free, non-GM alfalfa on our family's fields to produce high quality beef. You will find our farm's beef to be a very lean red meat with light marbling, yet extra tender. Our beef is dry-aged for a minimum of 16 days, flash frozen, and vacuum sealed. We are a certified USDA Grass Fed Producer and our farm is certified organic by CCOF.