|Type||Bottom sirloin cut of beef|
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.
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.
- 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.