Japanese A5 Wagyu Flap Meat Cuts:Stir-Fry Slices Stir-Frying: Cut into fillets and

Stir-Frying: Cut into fillets and stir-fry with garlic and soy sauce

Frozen & Ready to Eat

yuzu-marinated octopus

The Fine de Claire is the connoisseur's everyday oyster: lighter and less fleshy

Shell-On) "Ang Ka"

Japanese A5 Wagyu Flap Meat Cuts:Stir-Fry Slices Stir-Frying: Cut into fillets andDescription: 1. Product Overview Cut: Flap Meat (also known as Bavette or Sirloin Flap) Flavor Profile: Deep, beefy taste with a subtle sweetness Texture: Moderately tender, enhanced by A4 marbling, with a slight chew Suitable For: Quick grilling (yakiniku), pan searing, stir frying Not Suitable For: Long braising or slow roasting (best showcased in fast, high heat methods) 2. Why This Cut? A5 Wagyu Marbling High level intramuscular fat provides a