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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
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.
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.
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.
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.
Beef Sirloin Flap Meat is a versatile ingredient found in cuisines around the world. With 190 calories per 100g and 26 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring beef sirloin flap meat with step-by-step instructions.
Browse recipes →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.