Flap steak
 Beef Cuts | |
| Type | Bottom sirloin cut of beef |
|---|---|
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy,[1] but flavorful, and often confused with both skirt steak[2] and hanger steak.
Use[]
Flap meat is a thin, fibrous and chewy cut, that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain.[3] In many areas flap steak is ground for hamburger or sausage meat, but in some parts of New England it is cut into serving-sized pieces (or smaller) and called "steak tips." It has seen increasing acceptance from some bistro owners serving steaks, as it is less expensive than other cuts, (tenderloin, shortloin, and ribeye in particular) and, if prepared correctly, is enjoyed by cost-conscious diners.[4][5][6]
See also[]
References[]
- ^ Aliza Green (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. pp. 14–. ISBN 978-1-59474-017-6.
- ^ Tara Duggan (16 March 2005). "Butchers' best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money". The San Francisco Chronicle. Retrieved 20 May 2013.
- ^ Tara Duggan (16 March 2005). "Butchers' best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money". The San Francisco Chronicle. Retrieved 20 May 2013.
- ^ Chris Schlesinger; John Willoughby (25 March 2014). The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/TenSpeed/Harmony. pp. 60–. ISBN 978-1-60774-528-0.
- ^ J. Kenji López-Alt (21 September 2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton. pp. 630–. ISBN 978-0-393-24986-6.
- ^ Sally Pasley Vargas (20 April 2017). The Cranberry Cookbook: Year-Round Dishes From Bog to Table. Globe Pequot Press. pp. 49–. ISBN 978-1-4930-2810-8.
- Cuts of beef