This cut is little known in much of the U.S. but is common in California because it's excellent for Fajitas and other Mexican dishes that use beef cut into narrow strips and also for Southeast Asian and Chinese stir fry dishes which also use narrow strips. Because it's already thin it needs less cutting than other cuts.
Flap meat is cut from the flank at the bottom of the sirloin section of the cow. It is both flavorful and reasonably tender with a fair amount of connective tissue that keeps it moist.
Prep: There is a thin membrane covering or partially covering the back side. It can be left on for some applications and removed for others. It will shrink a bit curling the strips if not removed..
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