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 as bavette and 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.
Flapsteak, 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...
steak. Flank also serves as a common cut for steak jerky. Food portal List of steak dishes Sirloin steak Ribeye steak Hanger steak Skirt steakFlap steak...
down the middle. It is also sometimes incorrectly referred to as flapsteak or flap meat, which is a distinctly different cut from the bottom sirloin...
uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank...
asada is grilled and sliced beef, usually skirt steak, flapsteak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used...
different portions called ball tip, tri-tip and flapsteak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as...
The strip steak (sirloin steak in Britain, South Africa and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire...
skirt steak in fajitas. Not as tender as steaks cut from the rib or loin. Flapsteak A cut from the bottom sirloin, is generally a very thin steak. Flat...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...
Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut...
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced...
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...
Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak...
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch)...
ground or chopped. In Australia, a steak burger is a steak sandwich that contains a whole steak, not ground meat. Steak burgers may be cooked to various...
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the...
of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are...
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries...
fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Ribeye steaks are mostly composed of the longissimus dorsi muscle but...
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...
Europe, e.g. filet de bœuf in French and filet pur in Belgium, "fillet steak" in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan)...
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