Beef flap meat is a very thin cut from the bottom sirloin. It has a texture and flavor somewhat similar to skirt steak, but is less prized (and thus less expensive). It’s frequently used in tacos, carne asada, stir fry & other sliced or chopped applications.

When roasted whole this fat melts down into the meat, naturally basting it & helping it stay moist. This cut is particularly prized in the Brazilian steakhouse tradition, where it is referred to as “picanha.”

It’s most commonly grilled, roasted, or smoked before being sliced against the grain, but can also be cut into tri tip steaks or sliced/cubed for saute, stir fry, kebab meat, etc. Applications: Roast, Grill, Smoke, or Slice into Steaks.

Applications: Roast, Braise, Thin Slices, Stew Meat, Cube Steak. Tenderness. Flavor. Fat Content. Related Cut Guides: Cap Off Top Round Learn more. Recipes: Braised Round Roast & Goat Cheese Polenta. Beef Skewers with Satay Sauce. Steak & Roasted Tomato Tacos. Beef Noodle Stir Fry. Return to Cut Guide. Contact +1(866)588-6279 ; Programs.

The outer skirt steak is a long, flavorful cut from the plate with a strong muscle grain. While inner skirt steaks are cheaper and the classic fajita cut, outer skirt steaks are prized as a more affordable center of plate cut. They contain intramuscular fat that helps keep them juicy & flavorful after high heat cooking methods. This cut marinates well and should be thinly sliced against the ...

Learn how to incorporate venison stew meat into your menu & meals. Recipes, prep recommendations & more!

Meat from the ribeye needs no sauce to be delicious. It’s often served simply seasoned with salt & pepper, though sometimes horseradish cream is served as an accompaniment or rubs are applied prior to cooking.

Grass-Fed Beef Wellington. Succulent, incredibly tender beef tenderloin wrapped in crispy, golden brown puff pastry and sautéed...

Inside skirt steaks are the traditional cut of choice for fajitas, but flank steaks & cheaper flap meat are also used. These skirt steaks are sold peeled – their surface membranes and fat have been removed for easier preparation. Applications: Grill, Sear or Stir Fry.

Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end. Ribeye steaks aren’t quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation.