Montpak International Inc.

Beef flap meat Prime (2x1)

Beef flap meat Prime (2x1)- Prepared from the hindquarter and located between the side steak and fillet. The bib is adorned and profiled with a knife on a regular basis. In the thickest section, remove the "silver skin" on one side and remove the surface fat on the other. In the thinnest part it is necessary to cut where the meat ends in order to define the end of the flap meat.