Sirloin Flap comes from the bottom sirloin butt cut of the beef and it is generally a thin cut of steak. This well-marbled cut is perfect for grilling or smoking. It is on the less tender side of the spectrum so we recommend cooking it low and slow and to slice thin once your steak is well rested.
For the chefs who are looking for the next level, unbeatable steak experience, our USDA PRIME graded beef is as good as it gets. Our USDA Prime beef is beautifully marbled, the cattle have been grown with specific attention to detail and distinct care. With only 3% of beef in America grading USDA PRIME, we are confident the premium quality will show.