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Post by allygirl on Jul 31, 2007 11:54:35 GMT -5
What would be considered flap meat?
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Post by BBQ Butcher on Jul 31, 2007 12:08:54 GMT -5
What would be considered flap meat? Well, the Tri-Tip is part of the Bottom Sirloin. The other two parts being the Ball-Tip and the Flap Meat. It's a rather small piece of meat, any where from 1 to 3 lbs, that has heavy connective tissue. It's looks similar to a Skirt Steak, only bigger. It really needs marinating to make it any where near tender enough to grill. It does make great Fajita Strips, but it needs to be sliced against the grain. It makes wonderful stew meat, kabobs and beef Stroganoff. Even stir-fry or Cheese Steak sandwiches.
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