{"product_id":"southern-ranges-grass-fed-m4-flap-meat","title":"Southern Ranges Grass Fed M4+ Flap Meat (Bavette Steak)","description":"\u003cp\u003e\u003cstrong\u003eWhat is Southern Ranges Flap Meat (Bavette)?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eProvenance \u0026amp; Break-Through Quality:\u003c\/strong\u003e\u003cspan\u003e Sourced directly from Southern Ranges within the pristine Gippsland region of Victoria, Australia. Renowned for its lush, nutrient-rich rainfall pastures, this long-standing producer defies standard grass-fed conventions by yielding an impressive \u003c\/span\u003e\u003cspan\u003eM4+ (Marble Score 4+)\u003c\/span\u003e\u003cspan\u003e marbling standard—combining clean, natural grazing with breathtaking fat integration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eThe Butcher’s Secret Cut:\u003c\/strong\u003e\u003cspan\u003e Internationally celebrated in French gastronomy as the \u003c\/span\u003e\u003cspan\u003eBavette d'Aloyau\u003c\/span\u003e\u003cspan\u003e, the Flap Meat is an elusive cut derived from the bottom sirloin butt. Long cherished by master butchers as a hidden treasure, it boasts a unique coarse muscle structure that absorbs seasoning brilliantly and yields incredible structural juiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProduct Highlights:\u003c\/strong\u003e Intense Umami Depth \u0026amp; Vibrant Juiciness\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003cspan\u003e Delivers an incredibly robust, pure beef flavor profile. Upon high-heat contact, the intricate M4+ fat webbing renders rapidly into the dense meat fibers, unleashing an uncompromised, iron-rich umami savoriness accompanied by a sweet, clean pasture finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eTexture Profile:\u003c\/strong\u003e\u003cspan\u003e Characterized by its distinctive, loose muscle grain. The M4+ marbling softens the long muscle fibers, resulting in a \u003c\/span\u003e\u003cspan\u003esatisfyingly springy, ultra-juicy bite\u003c\/span\u003e\u003cspan\u003e that explodes with rich, savory broth upon every chew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCulinary Advantages:\u003c\/strong\u003e\u003cspan\u003e Highly adaptable to global high-heat techniques. It serves as \u003c\/span\u003e\u003cspan\u003ethe definitive cut for high-end French Bistro steak-frites, high-heat Japanese Yakiniku searing, Latin American Churrasco, or luxury Asian wok-searing\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePro Tip:\u003c\/strong\u003e High-Heat Searing \u0026amp; The Essential \"Against-the-Grain\" Slice\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1. \u003c\/span\u003e\u003cspan\u003eFlash Sear \u0026amp; Target Doneness:\u003c\/span\u003e\u003cspan\u003e Bring the meat to room temperature and \u003c\/span\u003e\u003cspan\u003epat completely dry with paper towels\u003c\/span\u003e\u003cspan\u003e. Sear inside a screaming-hot cast-iron skillet over high heat for 1.5 to 2 minutes per side. Aim strictly for \u003c\/span\u003e\u003cspan\u003eMedium-Rare to Medium doneness\u003c\/span\u003e\u003cspan\u003e to preserve its natural succulence and structural moisture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2. \u003c\/span\u003e\u003cspan\u003eThe Critical Knife Technique (Cut Against the Grain):\u003c\/span\u003e\u003cspan\u003e Allow the meat to rest undisturbed for 5 minutes. Inspect the prominent direction of the long muscle fibers and \u003c\/span\u003e\u003cspan\u003eslice strictly perpendicular (against) the grain into thick ribbons\u003c\/span\u003e\u003cspan\u003e. Cutting against the grain breaks down the muscle tension, instantly unlocking a silky-tender, melt-in-your-mouth experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e3. \u003c\/span\u003e\u003cspan\u003eNote:\u003c\/span\u003e\u003cspan\u003e Hand-portioned and artisan-cut inside our licensed facility from imported Australian certified primals. Natural variations in lean meat pigmentation and subtle fat patterns are completely normal.\u003c\/span\u003e\u003c\/p\u003e","brand":"URBAN MEATERY","offers":[{"title":"250-290g","offer_id":45751591731247,"sku":null,"price":80.0,"currency_code":"HKD","in_stock":true},{"title":"300-320g","offer_id":45751591764015,"sku":null,"price":88.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/3210\/0911\/files\/FullSizeRender_cb49d5b1-1643-40f0-b60f-9ac1b2200099.heic?v=1785927466","url":"https:\/\/urbanmeatery.com.hk\/en\/products\/southern-ranges-grass-fed-m4-flap-meat","provider":"URBAN MEATERY","version":"1.0","type":"link"}