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Thread: Flap steak

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    Flap steak

    My local butcher will sell me fresh flap steak for about 4$ per pound.

    What are your thoughts and opinions on flap steak?

    I figure maybe two days a week Iíd have flap steak/white rice for all my meals. The other weeks try and stick with chicken for the meat of choice.

    Right now Iím trying to lose weight and gain strength

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    Elite BigSwolePump's Avatar
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    For fuksake someone ban this muthafuka
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    Ahh flapsteak.... I've never paid for it but it usually ends up in me paying 18 years worth of child support. And in turn losing weight because of all the groceries I cant afford
    Tame your inner bitch!

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    Originally Posted by BigSwolePump View Post
    For fuksake someone ban this muthafuka

    Dude what is your malfunction

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    Originally Posted by Deadhead View Post
    Ahh flapsteak.... I've never paid for it but it usually ends up in me paying 18 years worth of child support. And in turn losing weight because of all the groceries I cant afford




    You guys realize flap steak is actually meat from a cow, right?

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    Senior Moderator Spongy's Avatar
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    Flap steak is very similar to flank or skirt IMO, but I dont have a whole lot of experience with it. It's got a bit more fat in it than sirloin from what I can tell, ut a couple times per week shouldn't be that big of a deal. I would recommend marinating the **** out of it though and grilling it to an internal of 125. Then very thin slices AGAINST the grain. No reason it shouldn't be tasty if the above are followed.
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    Senior Moderator Spongy's Avatar
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    Additionally I wouldn't have it for all your meals on a given day. Definitely a decent post workout meat. Maybe one other time during the day as well.
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    Lots of flappin going on
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    I’m a fan of skirt steak but it’s fatty

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    Top round is relatively cheap and makes for a good breakfast. 20191117_130759.jpg
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    Senior Moderator Spongy's Avatar
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    Originally Posted by Long View Post
    Top round is relatively cheap and makes for a good breakfast. 20191117_130759.jpg
    This one my cousin raised.
    I do a ton of top round. Super lean and I pay 5.99 a lb for Black Angus USDA Choice. 4.5g of fat per 4 oz.
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    Senior Member notsoswoleCPA's Avatar
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    Originally Posted by Spongy View Post
    I do a ton of top round. Super lean and I pay 5.99 a lb for Black Angus USDA Choice. 4.5g of fat per 4 oz.
    I season it, hit it with a blade meat tenderizer, sear it on both sides, then cook it in 1 cup of beef, chicken, or vegetable stock in a pressure cooker for about 30 minutes. After 30 minutes are up, I let it depressurize naturally and that makes top round NICE and tender.

    EDIT: I also like using it in Chinese style beef with broccoli. Instead of using all broth, I'll mix 1/2 soy sauce and 1/2 whatever broth I am in the mood for to cook the meat in the pressure cooker. I'll do the broccoli separate because it will overcook in the pressure cooker @ 30 minutes.

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    Veteran snake's Avatar
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    Best way to use that meat.

    Cook it in the over on a 1x6 oak plank at 325 degrees for 20 min. Remove from oven, let cool 5 min. place the steak in the garbage and eat the board.
    Last edited by snake; 11-18-2019 at 08:44 AM.
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    We are sirloin cap steak people. Best cut of meat imo
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    Love short rib steaks, a little cajun seasoning on it.

    Also grind it up, makes juicy burgers, even if overcooked.

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    Originally Posted by CJ275 View Post
    Love short rib steaks, a little cajun seasoning on it.

    Also grind it up, makes juicy burgers, even if overcooked.
    If it doesn't make a good steak it will make good hamburg, stew or sausage!
    "A great fighter can move in all variations of the four directions. A legend only moves in one."

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    Hanger steak. King of dangly meats.

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    Originally Posted by Jin View Post
    Hanger steak. King of dangly meats.
    I'll give ya some dangly meat
    Never play gay chicken with a Frenchman. You will end up with a sore asshole.

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    Prefer a beef curtain myself
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    Originally Posted by Bro Bundy View Post
    Iím a fan of skirt steak but itís fatty
    Im a fan of the steak under the skirt.
    Some nice big meat flaps.
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