Selected by the Wagyu Master – Kimio Osawa, from the newest Wagyu stock to different cut styles, together with the ultimate Fullblood Mayura Signature series. It has it all!!
Mayura Station Chocolate Wagyu – Chuck Tail Flap Steak
- Prep Time: 5 minutes (Place all ingredients on the table, including sauce & veggies.)
- Cook Time: no frozen, room temperature meat the best on HOT Grill or Pan-Sear for 10 sec on each side
- Serves: 3-4 People
*Storage instructions: The Wagyu beef will be delicious in the fridge for up to 3 days. Afterwards, please freeze.
ABOUT MAYURA STATION
Established in 1997 with the importation of some of Australia’s first live Wagyu 100% Full-blood cattle. Mayura Station is home to one of the world’s most elite Full-blood Wagyu breeding operations. Decades of performance breeding have identified superior breeding lines and further established Mayura Station in South Australia as the epicentre of outstanding Wagyu genetics outside of Japan.
Mayura Station Signature Series Wagyu beef has been specifically developed for greater complexity and integration of extremely high marbling, rich with buttery and nutty flavours a silky smooth texture and unrivalled juiciness. This is Full-blood Wagyu beef with the ultimate wow factor.
What is a Chuck Tail Flap steak? :
The Chuck Tail Flap is located near the rib section of the cow, specifically at the tail end of the short ribs in the chuck primal cut. This area is known for having well-exercised muscles, which leads to rich marbling, giving the steak a robust flavor and tenderness. It’s part of the chuck, which sits in the shoulder region, but closer to the ribs, making it a more tender cut than other parts of the chuck.
