John Dee Flap Meat Angus Select

John Dee Super Gold Flap Meat Angus Select, cut from the cow's bottom sirloin, is a hidden gem! While it requires a little extra attention compared to premium steaks, it delivers an intense beefy flavor. A USDA Select grade indicates slightly less tenderness and marbling compared to Choice or Prime, but with the right techniques, you can still achieve a delicious and satisfying meal.

Prioritizing lean indulgence, John Dee Angus Beef starts with select 12-18 month old cattle raised antibiotic-free and HGP-free on pristine Australian pastures. Grain-fed for 150-180 days and meticulously graded, John Dee Angus Select boasts a marbling score of 1-2, offering a lighter flavor and firmer texture ideal for grilling, roasting, or stewing. While John Dee Angus Choice offers richer flavor and tenderness (marbling score 2-3), both ensure exceptional quality through humane processing and AUSMEAT grading.

- Grain-fed
- Marbling score 1-2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Quick Sear, Then Tenderize: Flap meat benefits from a hot sear, followed by techniques to break down muscle fibers for tenderness.
- Cook to Medium: While medium-rare is ideal for some cuts, flap meat is best cooked to at least medium for optimal tenderness.

Braising:
1. Sear flap meat on all sides over medium-high heat in a heavy pot or Dutch oven.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover tightly and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.

Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the flap meat and seal in a sous vide bag.
3.Cook for a longer time (12-24 hours) to tenderize the meat.
4. Finish with a quick sear in a hot pan for a flavorful crust.

Pressure Cooking:
1. Sear the flap meat in your pressure cooker on all sides.
2. Add liquid and aromatics.
3. Pressure cook on high for 30-45 minutes, depending on the size of the cut.

Tips
- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Always slice flap meat against the grain for maximum tenderness.
- Marinades Help: Marinating for a few hours or overnight can add flavor and further tenderize.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be slightly chewy for some, but delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for flap meat. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, for those who prefer a fully cooked steak.

Well-Done (Above 71°C / 160°F): Not generally recommended for flap meat, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.