Beef Sirloin Flap Meat.

A 100g serving contains approximately 26g of protein and 9g of fat, with 190 calories. This makes it an excellent option for those looking for a high-protein meal that is relatively lean compared to highly marbled cuts like ribeye.

Absolutely. With zero carbohydrates and a solid ratio of protein to fat, beef sirloin flap meat is an ideal staple for ketogenic and other low-carb lifestyles.

Raw beef sirloin flap meat is naturally gluten-free. However, if you are buying it pre-marinated or ordering it at a restaurant, check the ingredients as marinades often contain soy sauce or other gluten-containing thickeners.

It is best cooked quickly over high heat, such as grilling, broiling, or pan-searing in a cast-iron skillet. To maintain tenderness, it is recommended to cook it to medium-rare or medium doneness, as overcooking can make the coarse fibers tough.

It has a very rich, beefy flavor similar to flank or skirt steak but often with a more tender bite due to better marbling. Its coarse texture makes it exceptional at soaking up marinades and spices.

Yes, flap meat (also known as Bavette) is an excellent substitute for flank or skirt steak in recipes like fajitas, stir-fries, and carne asada. It shares a similar grain structure and responds well to the same cooking methods.

It is critical to slice flap meat against the grain (perpendicular to the muscle fibers). Because this cut has very long, distinct muscle fibers, slicing against the grain breaks them up, ensuring a tender rather than chewy texture.

Raw flap meat can be stored in the refrigerator for 3 to 5 days in its original packaging. For longer storage, wrap it tightly in freezer-safe wrap or vacuum-seal it; it will maintain best quality in the freezer for 6 to 12 months.