Flap Meat: Techniques and Uses

Flap meat? What kind of a name is flap meat? If you're anything like me, the idea of buying/cooking/eating something called "meat," without any indication of what kind of meat it is, is a little scary. However, flap meat is nothing to fear. This cut of beef is actually delicious, versatile and a tremendous value. Cut from the same area of the cow as flank and skirt steak, flap meat is chewier in texture than traditional steaks like filet mignon and ribeye, but cooked properly, it can be even more delicious.

Like all steaks from the belly region of the cow, flap meat has a very distinct grain which contributes to its chewy texture. However, unlike ultra lean flank steak, flap meat contains a good deal of fat, which is marbled throughout the meat. This marbling makes flap meat incredibly flavorful, and if not overcooked, extremely juicy as well. It also allows flap meat to absorb flavors from marinades, dry rubs and other seasonings exceptionally easily.

If you've ever seen flap meat in a store, you know that it is a somewhat oddly shaped steak - long and narrow, and approximately as thick as it is wide, giving it a sort of blocky appearance. However, many stores sell it in misshapen or butterflied pieces, so it can be hard to identify by sight. If you want to serve flap meat as a steak, be sure to find a butcher that sells it whole.

Flap meat's high fat content makes it an ideal choice for quick grilling, as the fat crisps up while the meat remains juicy. Searing whole flap meat steaks over high heat for just three minutes per side will result in succulent, tender meat. Flap meat is also perfect for kebabs - they cook almost instantly and the fat bastes the surrounding vegetables. Flap meat makes a great substitute for skirt steak in fajitas or short ribs in bulgogi. However, flap meat should never be cooked past medium rare, as it will become tough, dry and stringy. It is a poor choice for braising or any other cooking method that results in fully cooked meat.

The way flap meat is cut affects its texture almost as much as proper cooking does. Flap meat has a very prominent grain, and if it is cut parallel to the grain it will be very stringy, even if cooked only to medium rare. By cutting across the grain, the fibers that form the grain are shortened, resulting in a much more tender and toothsome texture.

So, the next time you see flap meat in your supermarket, have no fear - it's beef, it's delicious, and cooking it properly is a breeze. Bon appétit!