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flap meat

Posted: Mon Dec 24, 2012 6:47 pm
by zelph
What cut of meat is "flap meat" ? Is it tough or tender?

Is it good for making beef jerky?

Re: flap meat

Posted: Tue Dec 25, 2012 6:31 am
by russb
The flap is a portion of the sirloin. It is next to the tenderloin.

The site I use for all my beef questions: http://www.steakperfection.com/cut/Sirloin.html

I wouldn't use it for jerky. Use leaner, tougher pieces like from the round for jerky.

Re: flap meat

Posted: Tue Dec 25, 2012 7:02 am
by Ridgerunner
We do not sell flap meat at Kroger regionally by its name. Anymore, we just get in super trimmed primals(boneless) and slice them down. I agree with Russb, the round , ESP. Top round, works best for jerky. I've used the round tip(sirloin tip), bottom round and even the nice large lean inside muscle of a beef shoulder when they were on sale as I could make stew out of the rest of the cut still making the markup profit(butcher advantage :lol: ) .The leaner, tighter grained the muscle, the better the results will be. Going with a lesser grade of beef such as select would be less expensive and logical as it contains less marbling thus making it leaner.

Re: flap meat

Posted: Tue Dec 25, 2012 11:42 pm
by zelph
Thanks guys for your insight and the link. I'm going to give it another try to do some Jerky. The other day while watchig a cooking show they used the word "flap" my wife said it was a type-o. I envisioned the cut to be just below the rib cage :?

They indicated the meat had to be cubed and then frozen in order to be able to shred it apart to make burgers. They were using a food processesor with whirling blades.

The last time I tried to make jerky I made the mistake of sneaking some of the marinated beef into a frying pan to test for taste :roll: the taste was overpowering......could not resist it for any length of time. :roll: I wound up frying all of it within 4-5 days :lol: A photo of the tray full is here somewhere. I'm embarrased to look for it :oops: