Whole Australian Wagyu Chuck Tail Flap
An absolute gem of a cut we have ever found! Not only does it moonlight as a desired cut to make tartare it also makes a pretty mean steak!
Pretty similar to a Striploin, just without the cap of fat on top, this provides a cost-effective and minimal wastage cut.
Unctuous amounts of marbling run through the muscle, giving a fabulous depth of flavour adding to the creamy, buttery flavour of the Wagyu. The nature of the muscle means it has more of a "bite" to it, so works phenomenally raw or cooked! Perfection!