Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Flap steak
.svg) 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]: 14 but flavorful, and often confused with both skirt steak[2] and hanger steak.
It is very common in France (bavette) and in other countries such as Brazil (fraldinha), Argentina, and Uruguay. The cut is often mistranslated as "flank steak".
- ^ Aliza Green (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. ISBN 978-1-59474-017-6.
- ^ Duggan, Tara (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.
Previous Page Next Page
