American Wagyu Sirloin Flap Steak

The Ranch Difference

Our American Wagyu Sirloin Flap Steak is the insider's cut—intensely flavorful, perfectly textured, and criminally underrated. This is the steak that butchers used to keep for themselves, now elevated by our Wagyu genetics to deliver restaurant-quality results that rival cuts costing twice as much.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor
  

Naturally Raised

• Pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Sirloin Flap Secret

Sirloin flap (also called bavette) delivers bold, mineral-rich beef flavor with a loose, open grain that soaks up marinades beautifully. Our Wagyu genetics add luxurious marbling throughout this already flavorful cut, creating tender richness while maintaining that characteristic robust taste. This is the cut for serious steak lovers who value flavor over fancy names.

Key Features:

• Intensely beefy, mineral-rich flavor
• Enhanced marbling from Wagyu genetics
• Open grain structure perfect for marinades
• Excellent tenderness when sliced properly
• Outstanding value for premium quality
• Versatile—grill, pan-sear, or stir-fry

Recommended Preparation: Asian-Inspired Sirloin Flap

What You'll Need:

• 1-1.5 lbs Everglades Ranch Wagyu Sirloin Flap Steak
• ¼ cup soy sauce
• 2 tbsp rice wine or mirin
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• Green onions and sesame seeds for garnish

Instructions:

1. Combine soy sauce, rice wine, sesame oil, garlic, ginger, sugar, and pepper flakes
2. Marinate steak 2-4 hours (the open grain absorbs flavors beautifully)
3. Remove from refrigerator 30 minutes before cooking
4. Preheat grill or cast iron pan to high heat
5. Cook 3-4 minutes per side for medium-rare (130-135°F internal temp)
6. Rest 5-7 minutes
7. Slice thin against the grain at a slight angle
8. Garnish with green onions and sesame seeds

Alternative: Simple Salt & Pepper

• Season generously with coarse salt and cracked pepper
• Grill over high heat 3-4 minutes per side
• Rest and slice thin—let the beef quality speak for itself

Pro Tips:

• Always slice against the grain for maximum tenderness
• Don't overcook—medium-rare to medium is ideal
• The open grain makes this perfect for quick marinades

Serving Weight: 1-1.5 lbs (serves 2-3) Recommended Internal Temperature: 130-135°F for optimal tenderness Price: $25

This is beef with nothing to hide and everything to prove. Sirloin flap is the cut that proves the best flavor doesn't need the fanciest name—just superior genetics, Florida pasture, and proper preparation.