Alternative Cuts: Chuck Flap or Flap Steak - USMEF Europe


Alternative Cuts: Chuck Flap

Chuck Flap, also called Flap steak, or Flap meat, is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. It is similar to skirt or flank steak; very flavourful and finely textured, though slightly chewy.

Of all the inexpensive cuts of beef, it’s one of the most versatile. It takes great to fast-cooking methods like grilling or searing. It’s excellent cooked whole and sliced into thin strips. It can’t be beat cubed and put on skewers. It has a coarse texture that grabs onto marinades and seasonings. It’s even great as a slow-cooked braise, where if comes apart into tender shreds, like a Cuban ropa vieja.

When grilled right, this cut is tender, juicy, takes on marinades extremely well, and has a robust beefy flavour that a lot of other cuts lack.

You can see more beef cuts here.

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