Chuck Flap | AGA Certified Grass-Fed (Avg Weight 1.5 - 2.5 lbs) The "Zabuton" Roast — Intense Marbling and Exceptional Versatility. To the uninitiated, this looks like a standard pot roast. To a butcher, this is the "Chuck Flap," the hidden jewel of the shoulder that Japanese chefs call Zabuton (meaning "Little Pillow"). Sourced from our partners at North Georgia Meat Company (NGM), this cut sits right off the rib cage and is technically an extension of the short rib muscle. However, because it is tucked away, it does not do heavy lifting, resulting in a piece of meat that is incredibly heavily marbled and surprisingly tender. It delivers the deep, beefy richness of a short rib but without the bone or the gristle. Why It’s a Staple: It offers a "Choose Your Own Adventure" experience. You can braise it whole for a luxury "Boneless Short Rib" dinner, or you can slice it against the grain into steaks (known as Denver Steaks) for grilling. It is one of the few cuts from the Chuck primal that is tender enough to eat medium-rare. The Specs: Brand: Standing Stone (in partnership with NGM) Cut: Chuck Flap Tail (Boneless / Serratus Ventralis) Source: North Georgia Meat Company Diet: 100% Grass-Fed & Grass-Finished Portion Size: Avg 2.0 lbs 💡 The Chef’s Method: This cut is forgiving, but slicing is key. The Steak Method: Slice the roast into 1-inch thick slabs against the grain. Grill hot and fast like a Ribeye to Medium-Rare. The Braise Method: Treat it exactly like Short Ribs. Sear hard, submerge in red wine and stock, and slow cook for 3 hours until it pulls apart. The Smoke: Because of the intramuscular fat, this is a fantastic candidate for the smoker. Smoke at 225°F until it reaches an internal temp of 135°F for a "Roast Beef" style texture, or 200°F for pulled beef. Target Temp: Medium-Rare (130°F) for steaks; Fork Tender for braising.
