Check out these great articles.

Introduction:
Flap Meat—A Winner by Another Name

Retail:
Flap Meat—A Signature Item For The Meat Case

Foodservice:
Flap Meat Makeover—The Bistro Steak

Processing Development:
Flap Meat—An Opportunity for Romance

Flap Meat—A Winner by Another Name

Bottom sirloin flap meat—not the most delicious sounding piece of beef, but call it a bavette and you have one of the most successful beef cuts in the Quebec market. Sirloin flap meat is an underutilized cut from the bottom sirloin… Read the Full Article

Flap Meat—A Signature Item For
The Meat Case

Bottom sirloin flap meat is one of the “hidden gems” of available beef cuts. Long treasured by beef connoisseurs, this flavourful and high yielding cut is going mainstream at retail, providing an opportunity for… Read the Full Article

Flap Meat Makeover—The Bistro Steak

Your guests love the tried and true—tenderloin, New York steak and rib-eye—so how do you convince them to try flap meat? There probably couldn’t be less appealing entree name on your menu. Yet this delicious and highly… Read the Full Article

Flap Meat—An Opportunity for Romance

The uniformity and high yield of sirloin flap meat works well for the processor. Once denuded, this cut lends itself to automatic cutting and portioning for steaks, strips, and kabobs. The long grain texture of this muscle picks up marinades easily. Ethnic flavour profiles, whether Hispanic, Mediterranean or Asian all work well with this cut. Chemical tenderizers such as papain are not required when using Canada AA or higher grades. Attention must be paid to the direction of the grain to ensure the ultimate eating quality—ensure portions are cut across the grain, not along it. Value-added products offer a great opportunity to “romance” a product, whether marinated sirloin bistro steaks or Sante Fe sirloin fajita strips, flap meat by another name will stand out in the value-added marketplace.