Mayura Station Signature Flap Yakiniku Cut

Description

Flap meat or Harami is composed of the transverse abdominal muscle located near the diaphragm (skirt). Since it is close to the skirt, it has lots of umami. Also considered a very rare cut of meat for yakiniku due to its low yield.

To enjoy its tenderness, have it rare. Lightly sear the meat over hig heat and eat it as soon as the surface becomes crispy. A simple combination of soy sauce and wasabi will bring out the flavor out to the fullest, but a sweet sauce will make it taste delicious as well.

Fully trimmed and portioned to 4-5mm thick sliced and vacuum packed.

Cut to order

Mayura Station

First established in 1845, Mayura Station is one of Australia’s oldest and most respected pastoral operations.

Mayura’s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.

Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.

The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.

Awards

Additional information