Pixmaker wrote:

> Several days ago, a chef friend descibed "Flap Meat" to me as being a
> great substitute for brisket, very flavorful and tender.
>
> Today, I found a package of it at Costco and brought it home.
>
> Have I made a terrible mistake?
>
> Have I, in a rash move, acquired a few pounds of "Mystery Meat?"
>
> Can anyone expound upon "Flap Meat?"
>
> Obviously, I need to be saved from myself!

Butchers' best-kept secret
Seldom-seen flap meat is giving better-known steaks a run for the money

Tara Duggan, Chronicle Staff Writer
Wednesday, March 16, 2005

<http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL>

--
Reg

Reg wrote:
> Pixmaker wrote:
>
>> Several days ago, a chef friend descibed "Flap Meat" to me as being a
>> great substitute for brisket, very flavorful and tender.
>>
>> Today, I found a package of it at Costco and brought it home.
>>
>> Have I made a terrible mistake?
>>
>> Have I, in a rash move, acquired a few pounds of "Mystery Meat?"
>>
>> Can anyone expound upon "Flap Meat?"
>>
>> Obviously, I need to be saved from myself!
>
> Butchers' best-kept secret
> Seldom-seen flap meat is giving better-known steaks a run for the
> money
>
> Tara Duggan, Chronicle Staff Writer
> Wednesday, March 16, 2005
>
>
<http://www.sfgate.com/cgi-bin/articl...e/2005/03/16/F
DG2BBNBS01.DTL>

According to this article, it's either hanger, skirt or flank steak. I
remember when flank was 69 cents a pound. Now you're lucky if you can find
it and it sells for upwards of $8 a pound. I can buy a NY strip for the
price of a flank but I get several meals out of the flank. It's best if
cooked rare and thinly sliced against the grain.

http://tinyurl.com/n7hej

Jill

-- > wrote in message
...
> Reg wrote:
>> Pixmaker wrote:
>>
>>> Several days ago, a chef friend descibed "Flap Meat" to me as being a
>>> great substitute for brisket, very flavorful and tender.
>>>
>>> Today, I found a package of it at Costco and brought it home.
>>>
>>> Have I made a terrible mistake?
>>>
>>> Have I, in a rash move, acquired a few pounds of "Mystery Meat?"
>>>
>>> Can anyone expound upon "Flap Meat?"
>>>
>>> Obviously, I need to be saved from myself!
>>
>> Butchers' best-kept secret
>> Seldom-seen flap meat is giving better-known steaks a run for the
>> money
>>
>> Tara Duggan, Chronicle Staff Writer
>> Wednesday, March 16, 2005
>>
>>
> <http://www.sfgate.com/cgi-bin/articl...e/2005/03/16/F
> DG2BBNBS01.DTL>
>
> According to this article, it's either hanger, skirt or flank steak. I
> remember when flank was 69 cents a pound. Now you're lucky if you can
> find
> it and it sells for upwards of $8 a pound. I can buy a NY strip for the
> price of a flank but I get several meals out of the flank. It's best if
> cooked rare and thinly sliced against the grain.
>
> http://tinyurl.com/n7hej
>
> Jill
>
I didn't look at the tiny pic Jill, but $8 a pound seems way too excessive.
And if indeed it is flank, then I would imagine to cook it rare - and have
it taste good - it might have to be marinated.

Next on my list of 'to try'.

Elaine

elaine wrote:
> -- > wrote in message
> ...
>> Reg wrote:
>>> Pixmaker wrote:
>>>
>>>> Several days ago, a chef friend descibed "Flap Meat" to me as
>>>> being a great substitute for brisket, very flavorful and tender.
>>>>
>>>> Today, I found a package of it at Costco and brought it home.
>>>>
>>>> Have I made a terrible mistake?
>>>>
>>>> Have I, in a rash move, acquired a few pounds of "Mystery Meat?"
>>>>
>>>> Can anyone expound upon "Flap Meat?"
>>>>
>>>> Obviously, I need to be saved from myself!
>>>
>>> Butchers' best-kept secret
>>> Seldom-seen flap meat is giving better-known steaks a run for the
>>> money
>>>
>>> Tara Duggan, Chronicle Staff Writer
>>> Wednesday, March 16, 2005
>>>
>>>
>>
<http://www.sfgate.com/cgi-bin/articl...e/2005/03/16/F
>> DG2BBNBS01.DTL>
>>
>> According to this article, it's either hanger, skirt or flank steak.
>> I remember when flank was 69 cents a pound. Now you're lucky if you
>> can
>> find
>> it and it sells for upwards of $8 a pound. I can buy a NY strip for
>> the price of a flank but I get several meals out of the flank. It's
>> best if cooked rare and thinly sliced against the grain.
>>
>> http://tinyurl.com/n7hej
>>
>> Jill
>>
> I didn't look at the tiny pic Jill, but $8 a pound seems way too
> excessive. And if indeed it is flank, then I would imagine to cook it
> rare - and have
> it taste good - it might have to be marinated.
>
> Next on my list of 'to try'.
>
> Elaine

I generally marinate it with teriyaki, onion, garlic, ginger and a citrus
juice, lemon or lime. Yes, $8/pound is excessive; I don't buy it very
often. And absolutely it needs to be grilled or broiled rare for the best
taste.

Jill

Steve Wertz squirted:

> On Fri, 3 Mar 2006 18:09:31 -0600, "jmcquown"
> > wrote:
>
> >According to this article, it's either hanger, skirt or flank steak.
>
> Then it's wrong. Flap is hanger, nothing else. And if it's from
> CostCo, it's not flank or skirt. The author of that article is
> confused.
>
> Now that I read the article, it's *you*, Jill, that's wrong. I
> should have figured that.
>
> Duh.


Have you any useful information to "follow up" to Jill or are you simply
being your usual rather disagreeable self...???

--
Best
Greg