Like skirt steaks? You’ll love flap steak. It can be used in most skirt steak (and many flank steak) recipes, but it tends to be a more tender cut than the skirt steak.
Cut from the bottom sirloin, flap meat is perfect for spectacular fajitas. It marinades well and it has a solid beefy flavor when grilled. While we prefer most steaks on the rarer side, the texture of flap steaks are improved by cooking to medium temperature (140 to 150 degrees).
Our cattle are always grass fed and grass finished, and rotationally grazed on the pastures at Wrong Direction Farm. Our cattle never eat grain or grain byproducts and they are free of antibiotics and hormones. Just cows eating the plants that grow in our pastures; it’s really that simple!
We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.