Flap Meat Whole ribeye steaks this cured sausage is a

this cured sausage is a must for any charcuterie board and makes for a delicious snack on its own

these beef bones make an excellent base for broths

They are called "rib fingers" because these are very thin and long beef cuts

Pair it with some veggies and your favorite wine and your belly will thank you

Ingredients: Raw cow's cream

Flap Meat Whole ribeye steaks this cured sausage is aKnown as "Vacio" in South America, this cut comes from the lower quarter back of the carcass from a smaller side muscle. You can grill it, broil it or use it to prepare some tasty fajitas. Enjoy our delicious grass fed flap meat from the South America. All cuts are inspected and approved by the USDA. Gaucho cooking tip: medium to medium rare.