Flap steak
.svg?lang=en) Beef Cuts | |
| Type | Bottom sirloin cut of beef |
|---|---|
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a 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.Cite error: A <ref> tag is missing the closing </ref> (see the help page).=bbQ9AQAAQBAJ&pg=PT60|date=25 March 2014|publisher=Potter/TenSpeed/Harmony|isbn=978-1-60774-528-0|pages=60–}}</ref>[2]
The flap steak is sometimes confused with hanger steak (IMPS/NAMP 140, UNECE 2180) as both are usually cut thin. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. The cut is sometimes inaccurately sold as skirt steak.[3]
References
- ^ 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.
- ^ 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.
- ^ 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.
