On Feb 5, 7:54*am, "Janet Bostwick" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
>
>
> > One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> > be called 'special trim'. * You can buy it in cryovac packs at
> > restaurant supply and some wholesale places or if you have a good
> > butcher or know your grocery store butcher he can get a cryo pack for
> > you.
>
> > This is positively the best beef for any kind of braise or stew. *You
> > can tenderize it yourself for cube steak, quick hot grill it and slice
> > it thin for fajitas and Korean Bulgoki. * If you are good you can even
> > use it like flank steak, and slice thin to serve.
>
> > The best thing about flap meat is that it is still CHEAP. *Usually
> > under $2 a pound at a restaurant store.
>
> > Even if you've never heard of it, you've probably eaten it in a
> > restaurant.
>
> > Check it out.
>
> > here's my recipe for beef stew that we served at my restaurant
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> Here's a full article on flap meat. *They don't recommend stew making with
> it.http://tinyurl.com/ax473- Hide quoted text -
>
> - Show quoted text -

The article is focusing on the cut as a steak. You can treat it
like a steak or you can braise it. I've been using it for
a braising meat for years. It's very lean and it braises down to a
silkiness that is hard to beat.