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22 lbs. of flap



  • Ended up using a couple of the smaller ones for chili on superbowl Sunday. Really good texture.


    Caledon, ON


  • stlcharcoalstlcharcoal Posts: 3,055

    That's good stuff......I have a butcher that marinates them about 5 different ways.  He uses a "vacuum tumbler".  Here's a picture:   

    Oops, link got cut off:

    Hanger steaks are the ones I'd like to find.

    I'll see if I can get the cut chart number for you. My butcher gets them in. I cook them when my sons are around and they never come off the cutting board.


    The problem is that there are very few true "butcher shops" out there.  Quite a few just order the cuts from meat distributors.  Not too many left that buy a side and butcher it themselves.  Unfortunately those special cuts need to gain popularity before we seem them regularly.  15 yrs ago not many people had heard of a flank streak, same goes for tri-tip outside of the west coast.

  • Same deal here. Real butchers would keep the hanger to take home. It normally gets ground up but I've been ordering it from butchers for years. A standard case here is about 10 pounds. I've had to do some trimming the odd time depending on which slaughterhouse they come from. I had to give the two butchers I use regularly the cut chart number cause they didn't know what it was.

    Real butchers wouldn't sell them. That was to take home. They are often called Butcher steak


    Caledon, ON


  • Big RaguBig Ragu Posts: 146
    Flap meat is most cooked beef at my place. Versatile, cheap, taste like beef should and tenderness always great. My two fave recipes for flap are rajas steak tacos or steak salad with arugula and grilled tomatoes
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