Flap Meat

Flap meat comes from the flank primal, which is composed of flank steak, inside skirt steak, and flap meat (obliquus internus abdominis). Flap meat is a thin muscle with thick, fibrous muscle strands that help hold up the abdomen. Very similar skirt steak or flank steak, flap meat benefits from tenderizing and marinating . Also known as "bavette" or "sirloin tip" (in New England), it isn't uncommon for flap meat to be mislabeled as skirt steak.