![]() Beef Cuts | |
Type | Bottom sirloin cut of beef |
---|
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy,[1]: 14 but flavorful, and often confused with both skirt steak[2] and hanger steak.
It is very common in France as bavette and other countries such as Brazil (fraldinha), Argentina, and Uruguay. The cut is often mistranslated as "flank steak".