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Beef Sirloin Flap Meat.

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SERVING

CALORIES

190

PROTEIN

26g

CARBS

FAT

9.0g

FIBER

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories190kcal—

Protein26g52%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat9.0g12%

Saturated fat3.5g18%

Trans fat0.40g—

Cholesterol75mg25%

Water62g—

MINERALS

Sodium65mg3%

Potassium330mg7%

Calcium12mg1%

Iron2.8mg16%

Magnesium22mg5%

Phosphorus230mg18%

Zinc4.5mg41%

Copper0.08mg9%

Manganese0.01mg0%

Selenium28µg51%

VITAMINS

Vitamin D0.10µg1%

Vitamin E0.15mg1%

Vitamin K1.5µg1%

Thiamin (B1)0.08mg7%

Riboflavin (B2)0.25mg19%

Niacin (B3)6.0mg38%

Pantothenic acid (B5)0.45mg9%

Vitamin B60.40mg24%

Folate (B9)8.0µg2%

Vitamin B122.5µg104%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup150g

1 oz3.5g

1 lb0.2g

HEALTH BENEFITS

Why eat it.

✓Excellent source of high-quality protein essential for muscle growth and repair.
✓Rich in iron, vital for oxygen transport and preventing anemia.
✓Good source of B vitamins (B6, B12, Niacin) important for energy metabolism and nerve function.
✓Contains zinc, which supports immune function and wound healing.
✓Provides selenium, an antioxidant that protects cells from damage.

COOKING TIPS

In the kitchen.

1Flap meat is best cooked quickly over high heat, such as grilling, searing, or broiling, to medium-rare or medium.
2Marinating flap meat for at least 30 minutes (or up to 24 hours) can tenderize it and add flavor.
3Always slice flap meat against the grain after cooking to maximize tenderness.

STORAGE

Keep it fresh.

Store raw flap meat in its original packaging or a sealed container in the coldest part of the refrigerator for 3-5 days.
For longer storage, freeze raw flap meat in airtight packaging or vacuum-sealed bags for up to 6-12 months.
Thaw frozen meat slowly in the refrigerator to maintain quality and prevent bacterial growth.

FAQ

Frequently asked questions.

Is beef sirloin flap meat healthy?

Yes, beef sirloin flap meat is a nutrient-dense protein source. It provides 26g of high-quality protein per 100g and is rich in essential minerals like iron and zinc, which support oxygen transport and immune function.

How much protein and fat are in 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.

Is beef sirloin flap meat good for weight loss?

Yes, it can be beneficial for weight loss due to its high protein content, which promotes satiety and helps maintain muscle mass. Since it contains 0g of carbohydrates, it fits easily into calorie-controlled and low-carb diets.

Is beef sirloin flap meat keto-friendly?

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.

Is beef sirloin flap meat gluten-free?

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.

How do you best cook beef sirloin flap meat?

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.

What does beef sirloin flap meat taste like?

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.

Can I substitute flap meat for flank or skirt steak?

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.

How should I slice beef sirloin flap meat?

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.

How long does beef sirloin flap meat last in the fridge?

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.

RECIPES