On Feb 26, 8:08 pm, cathy > wrote:
> Sheldon, you're probably the best person to answer this question.
>
> In the last few years beef which to me looks just like skirt steak has
> been labeled and sold as "beef flap meat" in the supermarket (Ralphs,
> Vons - I'm in Los Angeles). I can never seem to find skirt steak any
> more.
>
> IS it the same thing? Are they just repackaging skirt steak with a
> name more familiar to the Latino consumer, who is the one most likely
> to purchase that particular cut of meat? Or is it a different cut of
> meat? I've asked the "butchers" in the market, but I've never gotten
> a straight answer.
>
> Thanks,
> Cathy

The straight aswer is the the flap meat is a cut of beef off of the
loin.It is the tail of the tbone whish used to be attached but now is
seperated and sold either whole,which it looks like a skirt steak or
in strips and can be grilled or fried.I cut this item daily in the
shop I work at and it sells well.