Flap Meat

LYU370 · Apr 4, 2020

Sounds so dirty, but tastes so good...

Been slacking off during the Corona lockdown. Pulled a 20oz. piece of flap from the deep freeze. Some Wyld Seasonings Timberine Rub and on the Big Joe.

Forgot to snap a pic, but in the mean time, some brussels, asparagus, mushrooms & onion.

Done! Rest a bit.

And slice.

I grabbed the rare side... Good stuff Maynard!

Thanks for looking.

SmokeRingsMatter · Apr 4, 2020

Love me some flap meat. I recently picked up 30lbs of hanger steak from RD. Took me forever to trim it up, but man was it worth it. Its like a cross between filet mignon, and boneless short rib.

Tenderness of Filet mignon, and beefy flavor of short rib.

DerHusker · Apr 4, 2020

Oh Yummy!

Titch · Apr 4, 2020

Awesome ,love some flap

LYU370 · Apr 4, 2020

SmokeRingsMatter said:
Love me some flap meat. I recently picked up 30lbs of hanger steak from RD. Took me forever to trim it up, but man was it worth it.

Yep, Hanger is a PITA to trim, but oh so good. Someone told me about flap meat a few years ago. Finally found it at RD a few months ago. Much easier to trim. Not sure which one I like better.

BGEChicago · Apr 4, 2020

Andy,
That is true meat pron!! I never thought of adding all the extra "stuff" to sprouts... man that looks good, I'm stealing the side dish :-D nice job my friend!!!

Thanks,
Greg

SmokeRingsMatter · Apr 4, 2020

LYU370 said:
Yep, Hanger is a PITA to trim, but oh so good. Someone told me about flap meat a few years ago. Finally found it at RD a few months ago. Much easier to trim. Not sure which one I like better.

Flap is easy, but hanger has the tenderness, and beefy flavor. That said, i would prefer flap over flank and flat iron.

I will thaw a trimmed Hanger i froze last month and make a post soon. Any suggestions on how to prepare it? My last approach was chimichurri , but im looking for other ideas.

LYU370 · Apr 4, 2020

SmokeRingsMatter said:
I will thaw a trimmed Hanger i froze last month and make a post soon. Any suggestions on how to prepare it? My last approach was chimichurri , but im looking for other ideas.

That's the same thing I've always done with hangers. Chimichurri.

ssv3 · Apr 4, 2020

Hell yeah Andy!

Flap is one of the best beef cuts ever hands down.

Av8er · Apr 5, 2020

This is new to me! What cut does flap meat come from? It looks delicious that’s for sure.

Robert · Apr 5, 2020

SmokeRingsMatter said:
Flap is easy, but hanger has the tenderness, and beefy flavor. That said, i would prefer flap over flank and flat iron.

I will thaw a trimmed Hanger i froze last month and make a post soon. Any suggestions on how to prepare it? My last approach was chimichurri , but im looking for other ideas.

What prices are you boys seeing on Flap and Hanger at RD? No RD locally for me. So the next time I go to Kansas City, I plan on hitting the RD for freezer stocking.

Thanks,

Robert

kevinstaggs · Apr 5, 2020

Nailed it.

LYU370 · Apr 5, 2020

Av8er said:
This is new to me! What cut does flap meat come from? It looks delicious that’s for sure.

I believe it's part of the bottom sirloin. The skirt is attached below it.

LYU370 · Apr 5, 2020

Robert said:
What prices are you boys seeing on Flap and Hanger at RD? No RD locally for me. So the next time I go to Kansas City, I plan on hitting the RD for freezer stocking.

Hanger is more expensive than flap, I think it was 5.79 when I was buying the flap. Flap was under $4. Both need to be trimmed, so the price per lb goes up some once you trim them.

rexster314 · Apr 5, 2020

I use flap meat almost exclusively for fajitas for the past 8 years or so

charcoalwilly · Apr 5, 2020

You crushed that Andy! For thin cuts, flap is my favorite my far.

1MoreFord · Apr 5, 2020

What did you do to the veggies aside from the obvious?

LYU370 · Apr 5, 2020

1MoreFord said:
What did you do to the veggies aside from the obvious?

Threw in a bowl with a little bit of olive oil & Salt Lick Garlic Rub. Tossed to mix it up, then fried in some bacon grease.

Samichlaus · Apr 5, 2020

LYU370 said:
That's the same thing I've always done with hangers. Chimichurri.

I love Chimichurri, makes everything taste better. I used to date and Argentinian girl, who always made it. One night she got mad and threw a brick at me from the top of the stairs, nailed me in the back. That's another story.

LYU370 · Apr 5, 2020

Samichlaus said:
One night she got mad and threw a brick at me from the top of the stairs, nailed me in the back. That's another story.

:brick:

Flap Meat

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