Bison Chuck Flap

Chuck flap comes from the shoulder area – certainly the thickest part of bison. These massive animals are pastured on prairie grasses, tended by ranchers dedicated to providing a humane environment with minimal human interaction, and no antibiotics or hormones. The cut is a favorite that is hard to come by and is seldom seen outside of a restaurant. Now you can experience the rich, bold flavor and abundant marbling at home. Commonly referred to as the Denver steak, chuck flap is versatile; braise it like short ribs, marinated and grilled over high heat, cubed and skewered, used in Korean BBQ recipes, or shredded for pot roast. If you plan to grill, remember to slice against the grain to ensure maximum tenderness.