Flap steak

Flap steak
	Beef Cuts
Type	Bottom sirloin cut of beef

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy,^[1]^: 14 but flavorful, and often confused with both skirt steak^[2] and hanger steak.

It is very common in France as bavette and other countries such as Brazil (fraldinha), Argentina, and Uruguay. The cut is often mistranslated as "flank steak".

^ Aliza Green (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. ISBN 978-1-59474-017-6.
^ Duggan, Tara (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.

[Green2005-1] Aliza Green (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. ISBN 978-1-59474-017-6.

[Duggan-2] Duggan, Tara (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.

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