Steve Wertz > wrote:

>On Thu, 1 Mar 2007 20:58:48 +0000 (UTC), Steve Pope wrote:

>> Then perhaps your "flap" is not the same as onglet after all.
>> It's widely described as having a slight liver flavor, and that
>> is my experience as well.

>I have never noticed that, but I have in other cuts of meat. I
>cook mine pretty rare, so maybe that taste comes out afetr longer
>cooking.

Well, if one believes Wikipedia, the flavor of onglet resembles
kidney rather than liver (quite a difference there I would say),
and a flap steak is a bauvette, not an onglet.

More confusion.

S.