Flap steak

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a low-end beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.[1] Flap steak is sometimes called sirloin tips in New England, but is typically ground for hamburger or sausage meat, elsewhere.[2][3][4]

Flap meat
Flap steak
Beef Cuts
TypeBottom sirloin cut of beef
Flap steak

The flap steak is sometimes confused with the higher quality hanger steak. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. The cut is sometimes inaccurately sold as skirt steak.[5]

References
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.