What is Flap Meat vs Flank Steak? Flap meat and flank steak come from adjacent areas of the cow, resulting in some confusion about whether they are the same cut of beef. While they share some similarities, flap meat, and flank steak have distinct differences regarding their specific location on the animal, fiber grain, optimal cooking methods, and uses.
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Where Flap Meat Comes From
Flap meat comes from a specific portion of the bottom sirloin location closer to the animal’s rear near the flank. Sometimes sold under names like sirloin tips or faux hanger steak when cut into strips, flap meat develops strong beefy flavor from its small-grained muscle fibers that get exercised.
Where Flank Steak Comes From
The flank steak cut runs vertically along the cow’s mid-abdominal muscle group underneath the loin and sirloin neighboring the rear flank area. Its elongated shape gives flank steak characteristic longitudinal grain lines when sliced. Being a constantly active working set of muscles, flank develops deep beefy flavor.
Differences in Muscle Fibers
Flap meat possesses relatively small-grained muscle fibers that stay tender when cooked to medium doneness. Flank steak has a coarse grain with distinct fiber directionality that toughens past medium-rare. This grain difference makes flap meat more versatile for cooking applications.
Cooking Methods and Uses
Thanks to its fine grain texture, flap meat adapts well to slower cooking methods like braising in stews or pot roasts. Flank steak requires quick searing, grilling, or pan-frying sliced across the grain to prevent chewiness. Thinly sliced flap meat makes ideal fajitas or stir fry. Flank works best for London broil or rolled stuffed dishes.
The bottom line
Flap meat and flank steak both offer rich beef flavor. Flap meat tends to deliver better tenderness when cooked thoroughly. Flank steak needs quick hot cooking and slicing against the prominent grain to maintain tenderness. Now you know the key differences between these two flavorful cuts!
Is flank steak the same as flap?
This type of beef cut is taken from the bottom sirloin butt of a cow. It is a continuation of T-bone and Porterhouse steaks. Although it originates from the same area as flank steak, flap meat is obtained from a slightly more distant region, located near the round and shank.cated near the round and shank.
Which is better flap meat or skirt steak?
Beef flap meat is a thinly sliced cut of meat that comes from the bottom sirloin. It has a texture and flavor that is comparable to skirt steak, but is less valuable and therefore less expensive. It is often used in sliced or chopped dishes such as tacos, carne asada, and stir fry.
What is another name for flank steak?
London broil, also known as flank steak, is cut from the abdominal muscles behind the chest. Skirt steak is a similar but distinct cut.
What is a good substitute for flank steak?
The Best Flank Steak Substitutes And When To Use Them
- Flat Iron Steak. Another pro-flavor steak alternative, flat iron steaks tend to have rich beef flavor and are wonderfully tender
- Sirloin Tip Steak
- Tri-tip Steak
- Hanger Steak
- Top Round Steak
- Scrap Beef Or Stew Beef
- Tofu
- Portobello Mushrooms
