Flap steak

Flap steak
Beef Cuts
Type	Bottom sirloin cut of beef

Flap steak

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) (also called sirloin tips in New England) is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.^[1]

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.^[2]

References

↑ Green, Aliza (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. p. 320. ISBN 978-1-59474-017-6.
↑ 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.

Cuts of beef

Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round

Lower	Brisket Plate Flank Shank

Beef and veal

Beef cattle

Breeds	Aberdeen Angus Anatolian Black Arouquesa Bonsmara Brahman Brangus Caracu Frankeston Gascon Gyr Han-u Hereford Highland Kankrej/Guzerat Limousin Mishima Mocho Murray Grey Ongole Red Poll Romosinuano Simmental Tabapuan Wagyu Zebu

Products

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

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