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Premium Beef Black Angus Flap Steak Farma koutsioftis Greece

Flap Steak Beef

A flap steak or bavette is a long, flat piece of meat taken from the abdominal muscles of the calf, just below the bottom of the sirloin. It has an anarchic structure and is rich in intramuscular fat. It is thicker than the diaphragm and flank steak with a strong meaty flavor that allows it to stand up to strong sauces and accompaniments.

COOKING INSTRUCTIONS FOR Flap Steak Beef

Flap Steak tastes great when grilled. Allowing it to cook for 4-6 minutes per side (about 8-12 minutes total) on a high heat on the grill ensures that the steak is cooked well, so it stays as tender as possible and retains plenty of juice.

NUTRITION FACTS PER 100G

INFORMATION FOR Flap Steak Beef

What is flap steak good for?

It is excellent cooked whole and cut into thin strips. It can also be diced and skewered. It has a coarse texture that catches marinades and seasonings . It is even excellent for braised stews, where it breaks up into tender pieces, like Cuban ropa vieja.

What is the difference between flap and flank steak?

Both the Flap Steak and Flank are excellent steaks and are pretty much interchangeable. The Flap has more intramuscular fat and is more tender than the Flank while the Flank has a more “beefy” flavor profile. What is critical for both cuts is that they are cut vertically in their fibers for maximum tenderness.

Is flap meat good for grilling?

Flap Steak tastes great when grilled. Allowing it to cook for 4-6 minutes per side (about 8-12 minutes total) on a high heat on the grill ensures that the steak is cooked well, so it stays as tender as possible and retains plenty of juice.

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