Also known as a bavette steak, the beef flap illustrates the excellent texture of our grass fed and finished beef.
Cut from the upper part of the side of the animal towards the back leg, beef flap is a flat steak with a thick grain. This cut is similar to a skirt steak, but thicker which makes for an easier cook and a more tender bite.
The best way to appreciate the pasture raised beefy flavor of this cut is to cook it over high heat on your grill, cast iron, or under the broiler. Cook to medium rare or medium and slice across the grain it's perfect for tacos, fajitas, with fries, steak & eggs or dropped on top of a bowl of your favorite salad greens.
Each Red House Ranch Beef Flap weighs about 3/4 of a pound - enough for one hungry carnivore.
