Flap Meat
Rangers Valley Tip:
The Rangers Valley Flap Meat is a highly tender cut due to the high marbling and minimal connective tissue. The Flap Meat is great for stir fry and thin slices, and can add some variety as a steak due to the unique texture and strong flavour.
HAM: 2206
Description: Flap Meat is prepared from the Internal Flank Plate. All visual fat is removed and the thin tapered ends are trimmed.
Weight: 4.3-4.6kg
Yield: Medium to High
Price Point: Medium
Applications: Thin Slice, Stir Fry, Steak
Preparation:
- Trim silver skin.
- Cut stir fry strips or thin slices (e.g. Yakiniku and BBQ slices) across the grain to ensure tenderness.
- Stir fry strips should be 10mm thick and 10mm wide or 4mm thick and 4mm wide for Stir Fry shreds.
- For Yakiniku, slice the Tri Tip so that it is 3mm wide and 20mm thick.
- For a steak, cut across the grain at desired thickness.
Menu Ideas: Flap Meat is a versatile cut. For a unique French inspired steak, merchandise the Flap Meat Steak as a ‘Bavette Steak’.
The strong flavour of the Flap Meat can be complemented by many different flavours, including Asian spices, Fresh Herbs or smoky BBQ.
Other Cuts: Flank Steak, Inside Skirt, Brisket Deckle