Flap steak, or Flap meat (IMPS/NAMP 185A, UNECE 2203)) is a beef steak cut. It comes from a bottom sirloin butt cut of beef,[1] and is generally a very thin steak.
The flap steak is sometimes confused with hanger steak (IMPS/NAMP 140, UNECE 2180) as they both are thin and come from similar parts of the cow. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. Sometimes mistakenly sold as Skirt steak .
[edit] References
- ^ Green, Aliza (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. pp. 320. ISBN 9781594740176.
[edit] External links
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