The Difference Between Flap Meat & Skirt Steak

[Moose]

In a recent thread regarding best steak cuts to be used for burritos:

http://www.bbq-brethren.com/forum/showthread.php?t=237898

A couple of members indicated that flap and skirt were completely different cuts of beef. For years, I thought they were same. Further research reveals they are indeed, different:

https://en.wikipedia.org/wiki/Flap_steak

https://en.wikipedia.org/wiki/Skirt_steak

Makes me wonder how often they are both mislabeled...

[SirPorkaLot]

You can normally tell skirt from the streaky fat running though it. Flap doesn't have it quite like skirt does

[hedge]

In my mind the skirt hides the flap

[LYU370]

I always heard that flap steak was similar to hanger steak.

[Moose]

I always heard that flap steak was similar to hanger steak.

Structure-wise, hanger is closer to tenderloin with its more round tubular shape:

http://www.bbq-brethren.com/forum/showthread.php?t=233373

One thing they all seem to have in common is they are best enjoyed cooked no more than medium, or they can be tough.

[Gary Tomato]

I minced a piece of flank and some chuck to make some delicious burgers last weekend.

[SteelSmokin]

I had trouble in math class.

[bucko]

Flap steak skirt steak sounds like it should b ground up for hamburger I was a butcher for 20 years we just ground that piece o t cheap meat into hamburger but I guess now a days people make steaks out of everything the only reason they would actually sell that cheap meat as a steak is to make alot of profit how much a pound are they selling those for

[retired trucker]

Generally for more than you would want to pay! Years ago you could buy flank steak for next to nothing until it became popular for making Fajitas. We used to flash cook them on a not charcoal grill until about medium done and you had some goood eating, albeit somewhat tough chewing. This was in the early 80's in South Texas.

Omar

[legendaryhog]

Friggin food network has ruined the prices on all the cheap cuts. Flap and skirt steak is more expensive than strip around here. Fark, you used to be able to by briskets for nothing until all these folks started talking about the "secret" or "hidden" cuts. All it did was drive up the price of beef, which I guess I have mixed feelings about considering I have some steers, but Fark! 9 bucks a pound for flap meat?

[Moose]

Flap steak skirt steak sounds like it should b ground up for hamburger I was a butcher for 20 years we just ground that piece o t cheap meat into hamburger but I guess now a days people make steaks out of everything the only reason they would actually sell that cheap meat as a steak is to make alot of profit how much a pound are they selling those for

So are you saying these cuts are better off used as ground beef? If that's the case, I couldn't disagree more. They are incredibly tasty, and when cooked properly, tender as well. Hanger steak was known for years as "butcher's filet" as it was prized by butchers who reserved it for themselves because of how tender and flavorful it is, rather than wasting it by putting it in the meat grinder. The same can be said for Tri-Tip, Eye of chuck, etc. I'll take any of these "cheap pieces of meat" as you put it over more popular cuts like top sirloin any day of the week.

[ssv3]

So are you saying these cuts are better off used as ground beef? If that's the case, I couldn't disagree more. They are incredibly tasty, and when cooked properly, tender as well. Hanger steak was known for years as "butcher's filet" as it was prized by butchers who reserved it for themselves because of how tender and flavorful it is, rather than wasting it by putting it in the meat grinder. The same can be said for Tri-Tip, Eye of chuck, etc. I'll take any of these "cheap pieces of meat" as you put it over more popular cuts like sirloin any day of the week.


Agreed! And can't forget about flat iron since we're touching on the subject of under-appreciated cuts.

This was one of tastiest steaks I've had that would've been ground up.

http://i.imgur.com/Z6ISESil.jpg

[guero_gordo]

Friggin food network has ruined the prices on all the cheap cuts. Flap and skirt steak is more expensive than strip around here. Fark, you used to be able to by briskets for nothing until all these folks started talking about the "secret" or "hidden" cuts. All it did was drive up the price of beef, which I guess I have mixed feelings about considering I have some steers, but Fark! 9 bucks a pound for flap meat?

I'm baffled by that too. The magic of BBQ, street tacos, and sausage too, is making something great out of an otherwise worthless piece of meat.

[SirPorkaLot]

Those that are saying Skirt and Flap meat are worthless cuts have obviously never had them cooked them correctly.

I 2nd the flat iron Comment as well

[SirPorkaLot]

Skirt steak in all its wonderful glory

http://www.bbq-brethren.com/forum/picture.php?albumid=1009&pictureid=10416

http://www.bbq-brethren.com/forum/showthread.php?t=234637&highlight=Skirt

[ssv3]

The same can be said for Tri-Tip, Eye of chuck, etc.

Ok had to go buy some scrap or grinding meat after your comment Richard :biggrin1:

:hungry:

http://i.imgur.com/E1h5qL2h.jpg

[Jabber]

Most people don't know what skirt steak is or how to cook it.Marinate it and cook it to medium rare and their is nothing better.I love Prime Rib but a good skirt steak is right up their with it.

[Moose]

I'm baffled by that too. The magic of BBQ, street tacos, and sausage too, is making something great out of an otherwise worthless piece of meat.

Seems like these so called "worthless" cuts of meat as you put it seem to be not so worthless after all...at least to some of us.

[Norm]

Some years ago researchers at a college started categorizing individual muscles in the chuck shoulder. Flat iron is one of those among many that are now separated and sold for a higher price. For me I'd rather have one of those chuck muscle cuts over a steak.

You can tell by my avatar I know my way around a beefer.

[bucko]

It's your money where I live they sell chuck steak for almost the same price as rib eye and t bone I guess the times a changin

[SmokinJohn]

Wow. All this flap over the difference between two cuts of meat....

[Free Mr. Tony]

One of the best meals of my life was at an Italian restaurant in Chicago. It was a full skirt laid across a bed of buttered noodles, peas, and a couple other things I can't quite remember. It was years ago. I was proud of the place to serve the skirt whole unsliced. I'm sure they had alot of complaints of tough meat from customers not knowing how to slice, but man was it good.

[Smoke Dawg]

When flat iron was cheap, we always had several in the freezer. Still almost always have at least one but the price is higher.