Anyone familiar with "Flap Meat"?

Slick · June 2008

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

FlaPoolman · June 2008

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!!

Stanley · June 2008

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 Smoker · June 2008

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...

Hillbilly Willy · June 2008

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

Mainegg · June 2008

HHHMMMM??? Pat, it looks like you are standing alone

LOL

Anyone familiar with "Flap Meat"?

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