|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. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak 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.
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- Sally Pasley Vargas (20 April 2017). The Cranberry Cookbook: Year-Round Dishes From Bog to Table. Globe Pequot Press. pp. 49–. ISBN 978-1-4930-2810-8.
- 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.