Back to recipes

Meat

Flat/Flap Cuts

  • Butcher's steak: See Hanger.

  • Flank: From lower/back belly. Marbled (but leaner than Flat Iron) and tough. Usually sliced thinly against the grain. Common cut for jerkey.

    • AKA: Bavette (French), Stir-fry beef.

  • Flat Iron: From chuck / upper shoulder to neck. Marbled, tough, and flavorful. Usually sliced thinly against the grain. Has a membrane that is usually removed.

  • Hanger: From diaphragm. Very lean and tender. Most tender cut aside from tenderloin. Has a membrane that is usually removed.

    • AKA: Butcher's Steak, Flap (incorrect labeling), Skirt (in Brittan), Onglet (French)

  • Skirt: From upper/front belly. Adjacent to Hanger. Marbled, tough, and flavorful. Usually sliced thinly against the grain. Looser structure. Covered in a membrane that is removed before cooking.

Back to recipes