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flap meat

A boneless cut of meat that's similar in texture and flavor to a flank steak, though slightly more tender. Whereas the flank steak is taken from the lower part of the animal, flap meat is taken from a section above the flank in the loin area. Flap meat, called bavette d'aloyau in France, benefits from being cooked quickly over high heat and not much past medium-rare. As with flank steak or skirt steak, it's important to cut flap steak across the grain for tenderness.