The Flap Meat comes from the oblique abdominal muscle and is a narrow, coarse-grained and heavily marbled steak with a distinctive taste of its own. It is particularly popular on the east coast of America, where the abdominal muscles of the cattle are significantly juicier compared to the German cattle. That is also the reason why Flap Meat is still rather little known here in Germany, even among meat lovers. A real insider tip for all steak fans who, in addition to enormous tenderness, also prefer an intense taste with a slightly sweet aroma.
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