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  2. Flap steak - Wikipedia

    en.wikipedia.org/wiki/Flap_steak

    Flap meat Flap steak. Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin.It is generally very thin, fibrous and chewy, [1]: 14 but flavorful, and often confused with both skirt steak [2] and hanger steak.

  3. Bottom sirloin - Wikipedia

    en.wikipedia.org/wiki/Bottom_sirloin

    The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and ...

  4. 16 Types of Steak All Home Cooks Should Know - AOL

    www.aol.com/lifestyle/16-types-steak-home-cooks...

    Flap steak comes from the bottom of the sirloin, close to the flank. It’s sweet and mineral tasting, with a coarse, loose texture similar to skirt or flank steak.

  5. Sirloin steak - Wikipedia

    en.wikipedia.org/wiki/Sirloin_steak

    In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under ...

  6. I Tried 6 Trader Joe's Marinated Meats & There's Only One I'm ...

    www.aol.com/tried-6-trader-joes-marinated...

    Nutrition: (Per 4-oz. Serving): Calories: 170 Fat: 9 g (Saturated Fat: 2 g) Sodium: 410 mg Carbs: 1 g (Fiber: 0 g, Sugar: 0 g) Protein: 21 g. Described as a Genovese-style pesto on Trader Joe's ...

  7. Hanger steak - Wikipedia

    en.wikipedia.org/wiki/Hanger_steak

    Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. It is also sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut from the bottom sirloin in the rear quarter of the animal.

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