Post by BBQ Butcher on Jul 21, 2005 6:15:59 GMT -5
Question from Ray,"The local organic, expensive food store, Whole Foods, has begun selling a cut they call "Flap Meat" it looks like thick skirt. The local upscale
Mexican restaurants make fajitas from a cut they call "Outside Skirt" which is supposedly unavailable to the public due to FDA? regulations about slaughter procedures?. I would like to find a source for Outside Skirt. Is Flap Meat Outside Skirt?"
Ray, somebody is blowing wind when they tell you that 'outside skirt' is unavailable to the public. ALL beef is available to the public (more on that further down), you just have to know how to order it. OK, there are two
types of 'skirt' steak 1) inner skirt from the flank/hindquarter and 2) outer skirt from the plate/forequarter. Beef 'flap meat', altho looks
similar to skirt, is from the bottom sirloin. Flap meat is not bad as a steak, IF, you marinate it and slice thin against the grain. Also makes great fajitas, kabob, stew meat, cube steak, finger steaks, etc. The other two muscles from the bottom sirloin are called Tri-Tp and Ball-Tip.
All beef in the US and Canada has a designated uniform system number for identifying cuts. The shortened term is called IMPS/NAMP # and all distributors, wholesalers, packers, etc, have the same set of numbers. Ask
the meat person at Whole Foods to take a look at the outside of the box of flap meat and he will see the number "185A" listed some where. Now, ask if they can get IMPS/NAMP #121D, which is Outer Skirt. The # for Inner Skirt is 121C. If they can't get it for you, try some independent meat shops in your area. You may have to order a full case, but sometimes you can just get one bag of them. There are usually 5 or 7 skirts to a bag and there are 6 bags to a case..
Mexican restaurants make fajitas from a cut they call "Outside Skirt" which is supposedly unavailable to the public due to FDA? regulations about slaughter procedures?. I would like to find a source for Outside Skirt. Is Flap Meat Outside Skirt?"
Ray, somebody is blowing wind when they tell you that 'outside skirt' is unavailable to the public. ALL beef is available to the public (more on that further down), you just have to know how to order it. OK, there are two
types of 'skirt' steak 1) inner skirt from the flank/hindquarter and 2) outer skirt from the plate/forequarter. Beef 'flap meat', altho looks
similar to skirt, is from the bottom sirloin. Flap meat is not bad as a steak, IF, you marinate it and slice thin against the grain. Also makes great fajitas, kabob, stew meat, cube steak, finger steaks, etc. The other two muscles from the bottom sirloin are called Tri-Tp and Ball-Tip.
All beef in the US and Canada has a designated uniform system number for identifying cuts. The shortened term is called IMPS/NAMP # and all distributors, wholesalers, packers, etc, have the same set of numbers. Ask
the meat person at Whole Foods to take a look at the outside of the box of flap meat and he will see the number "185A" listed some where. Now, ask if they can get IMPS/NAMP #121D, which is Outer Skirt. The # for Inner Skirt is 121C. If they can't get it for you, try some independent meat shops in your area. You may have to order a full case, but sometimes you can just get one bag of them. There are usually 5 or 7 skirts to a bag and there are 6 bags to a case..