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Also known as "Bavette." Like skirt steak, the flap has a pronounced grain and it’s critical to cut against the grain. Best to sear on a hot grill or cast-iron pan and serve medium rare. Pairs best with your favorite marinade. The Flap steak is cut from the bottom sirloin giving it a long, thin and irregular shape. Ships frozen in vacuum-sealed package.
4.5- 4.9lbs
4.0-4.4 lbs
3.5-3.9 lbs
3.0-3.4 lbs