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Flap Steak (bottom sirloin) (frozen) approx. 1 lb.
Sourced from our pasture raised cattle and other local New England farms. Often cheaper than more popular cuts, this little underdog of the beef world has a wonderful meaty flavor and fine texture when prepared carefully. Like skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare.
Learn about all of our farm raised animals here
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From our own pasture-raised cattle
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May also be known as: Strip, Manhattan, Kansas City Strip, Top Sirloin, Top Loin, or Contre-Filet
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A flavorful cut that's best when marinated and seared over high heat.
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From our own pasture-raised cattle
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From our own pasture raised cattle and from other local New England farms.
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Delicious on the grill and a popular ingredient in Mexican themed dishes
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Check out our delicious Pot Roast recipe ! (Scroll down on Recipe page)