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Anyone familiar with "Flap Meat"?

SlickSlick Posts: 382
edited 8:53AM in EggHead Forum
Made the trek to Sam's Club today, and they had what they called "Flap Meat". It's a beef cut, and the "butcher" (after looking it up in his book) told me it came from the loin section. It was in strips, about two inches wide and over an inch thick. Well marbled. He claims it is very tender and used alot for skewered beef or kabobs.

Is anyone familiar with it and have any recommendations on preparation?

Slick

Comments

  • FlaPoolmanFlaPoolman Posts: 11,672
    WOW really going out on a limb here but cooked or not I would say it's tender and thats why I married you honey. :woohoo: :woohoo: Ok I know the flac is coming but you asked. Damn it I'm done now cause wife wants to see if I'm the only A Hole. Shoot I got sucked in again!! :whistle:
  • StanleyStanley Posts: 623
    I bought some a year or so ago (cuz the recipe called for it) and really liked it. A bit like flank steak, but more tender. See: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL
  • Austin SmokerAustin Smoker Posts: 1,467
    Hmmm...interesting....since it's a non-motive muscle, it should be tender and considering where it's coming from, likely lots of flavor....just like a Hanger - which is my favorite steak when properly prepared. Never seen iflap though...
  • The latest issue of Cook's Illustrated has an article on using flap meat and short ribs to create an old fashioned hamburger. It sounds good. Flap meat is the sirloin ends.

    Bill
  • MaineggMainegg Posts: 7,787
    HHHMMMM??? Pat, it looks like you are standing alone :whistle: LOL
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