Flap steak

beefbox
name=Beef

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caption=
beefcut=Flank
steaktype=Flap steak
footnotes=

Flap steak, also known as 'Flap meat' ( [http://www.ams.usda.gov/LSG/stand/imps.htm IMPS] /NAMP 185A, UNECE 2203) and 'Ranchera', 'Falda interna', or 'Bife grande de vacío' in Spanish, comes from a flank cut of beef, and is generally a very thin steak. In French this region is sometimes called 'bavette', which means 'thin steak' (literally 'bib'), but is often applied to other flank steaks. Not surprisingly so, the flap steak is often 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.

External links

* [http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL San Francisco Chronicle Article about Flap Steak]
* [http://www.uruguaymeat.gub.uy/documentos/articulos/espanol/CortesMexico.pdf Uruguayan Reference on Boneless Beef Cuts for the Mexican Market (PDF)]
* [http://www.unece.org/trade/agr/standard/meat/e/Bovine_2004_e.pdf UNECE Standard on Bovine Meat Carcasses and Cuts (PDF)]