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 Post subject: Flap meat... Now what?
PostPosted: Thu Dec 27, 2012 1:30 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I got my market to order me flap meat. I went ahead and bought what they received. It is over 6 lbs. Now I have to figure out exactly what I should do with it. Is it good as 100% of a burger grind? Shish kebabs?

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 Post subject: Re: Flap meat... Now what?
PostPosted: Thu Dec 27, 2012 1:34 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I'm very fond of it cooked as steak. It has a very nice beefiness and a pleasant chew. I usually SV it to make it a little more tender, but it could be grilled straight up too. I treat is the same as flank steak, but prefer it over flank (it has more fat usually, and is more beefy).


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 Post subject: Re: Flap meat... Now what?
PostPosted: Thu Dec 27, 2012 2:57 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
We grill it over high heat, very rare. Sliced thin with some good salt and fresh pepper, it is very beefy and satisfying.


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 Post subject: Re: Flap meat... Now what?
PostPosted: Thu Dec 27, 2012 7:08 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I agree with Lisa about thinly sliced. It can be too chewy if sliced thickly.

Amy


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 Post subject: Re: Flap meat... Now what?
PostPosted: Fri Dec 28, 2012 5:34 am 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
Since I discovered flap meat, I haven't bought flank. I think it has a better flavor and is juicier, due to the higher fat content. Plus, Costco carries it for about $5 a pound. Since it has little or no waste, it's quite economical - dare I say cheap? I cut the large slabs down into 1-2 pound chunks and freeze. It cooks up so fast, that it makes a quick weeknight supper after work.

I often heavily season it with a rub, then grill (or pan grill it) and slice it up for fajitas or tacos. Sometimes I marinate it in Italian or Mediterranean flavors, then serve sliced with risotto or polenta. Because of it's very open grain, it sucks up flavors from rubs & marinades well.

Make sure you don't overcook it, and slice it thinly across the grain.

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 Post subject: Re: Flap meat... Now what?
PostPosted: Fri Dec 28, 2012 7:32 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Hi,

My Costco, only 200 miles away, carries wonderful boneless short rib. Great for hamburgers, Kalbi, stir-fry or Korean BBQ. Always flavorful and surprisingly tender.

Then there's that luscious USDA Prime rib steak at only $17/pd.

Tim


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