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Sep 30, 2010 08:30 PM

Is skirt steak the same as "flap meat"?

While at the Rego Park Costco, I looked for some skirt steak, which I couldn't find. I asked someone working in their meat department if they ever sold this particular steak, to which he said "no, never, but we have plenty of flap meat which is like the same." I took a look at the flap meat, and while it did resemble skirt steak, I just wasn't sure if it would really taste like skirt steak or not. Would anyone here be able to tell me just how similar flap meat is to skirt steak? Many thanks in advance!

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    1. re: chez cherie

      Thanks, chez cherie. Do you broil it for 3 minutes on each side? Any tips you'd like to share? Also, what do you think the differences are between flap and skirt, in terms of taste, texture, etc.? Thanks again!

    2. Flap meat sort of resembles the outside cap of a ribeye, with a loose texture and is nice and fatty (in a good way). Flap meat is long but narrow and thick, like a long rectangle maybe an inch wide and deep and a few inches long. But its a good, inexpensive cut and is good grilled.

      1 Reply
      1. re: ESNY

        EDIT Oops I hit the wrong reply button. Meant to be to OP and all.

        This article does a good job of describing the overlapping synonymy of flap, skirt, and hangar:

        For more on flap, play here:

        For gr4at info on all, see from this site:

      2. I just picked up a small flap steak. It was quite tasty. I found it similar to a cross between a skirt and a flank steak. Juicier than the flank but thicker than the skirt. It was excellent on the grill.

        1. I have been owner of a chain of butcher shops and am now retired.
          Flap meat vs. Skirt steak. They both come from the Bottom Sirloin part of the Steer. I say Steer because that is what most butcher shops will sell you. Steer is the mail, Cow is the female. Steer beef does not live as long as the cow. Cows live as long as they can produce milk. It is then they are butchered and sent to market. BUT they are very tough eating. Steer are not depending on the cut.

          The skirt looks very similar and actually is connected below the FLAP MEAT which is part of the bottom Sirloin. The skirt Steak will (in most cases) cost more than the Flap meat because it takes longer for the butcher to cut and clean up than the Flap meat. Eating wise the Skirt is a little more tender. The Flap meat is better to marinate because it is more pourous than the Skirt. ie the marinade can get INTO the Flap meat more than the shirt because the Skirt is more dense.

          Whichever you choose they are great grilling steaks.

          7 Replies
          1. re: paullabbe1943

            Last winter, looking for skirt steak in Florida, I came across a supermarket cut labeled "flap steak." It was far inferior to the skirt steak that I adore, but like skirt, it was a long, narrow piece of meat with distinct cross graining.

            Two weeks ago, In Manhattan Fairway (Chelsea), the helpful manager of the meat department recommended a cut that he referred to as "Flap meat, also called boneless short ribs." These were rectangular pieces about two inches across and several inches long. Well marbled, they were very tempting and I plan to purchase next time. They looked nothing like the "flap steak" I had purchased in Florida.

            Are boneless short ribs also commonly known as flap meat, or is this just a Fairway name? How would I find this meat in another market--under what name? Best way to prepare?

            MAny thanks!

            1. re: erica

              flap comes from the bottom sirloin butt. No ribs around where it comes from so it's called that because it resembles boneless short ribs when cut into rectangles

              1. re: scubadoo97

                Thanks! From what you say, it just looks like boneless short ribs but is not even related (??)

                The one I bought in Florida had grain like a skirt steak, but the one at Fairway looked like a well-marbled steak without that heavy grain… I thought they must be two different cuts, not the same meat cut differently..

              2. re: erica

                Flap meat is sometimes called "steak tips"

                1. re: erica

                  What the Chelsea guy described is usually called flacken.

                  1. re: cantkick

                    Do you mean flanken, or cross-cut short ribs? It was not that at all. This was boneless and well marbled, without visible seams of fat.

                    Looked something like these:



                    Found description on Serious Eats; they say that flap meat comes from the back of the short loin, close to the belly. the ones at Fairway were more marbled than the ones in the SE photo:


                    1. re: cantkick

                      You mean Flanken and there is absolutely no relation.

                2. I have bought flap and find it is a very tender cut of meat and delicous on the bbq with just salt. It is my favorite cut of meat but it can be pricey.