Flap Meat Vs Skirt Steak: Comparison And Types 

The difference between flap meat vs skirt steak? Ever found yourself standing in front of the butcher counter, not sure what kind of steak to choose? Flap meat and skirt steak are excellent choices for marinating or grilling. But which one is best for your next dinner party? In this blog post, I’ll find out the difference between flap meat and skirt steak so you can decide on the perfect cut for your meal. We’ll discuss their flavor profiles, texture, and preparation methods — you won’t want to miss this! So read on if a mouth-watering entrée is what your heart desires.

Flap Meat Vs Skirt Steak

While skirt steak is cut from the plate primal, close to the ribs, flap steak is taken from the bottom sirloin. As a result, flap steak is a little bit more tender and has a somewhat beefier flavor than skirt steak. Both are well-liked options for carne asada, fajitas, steak salads, and tacos.

About Flap Meat

  • The bottom sirloin, or loin subprimal, which is located right over the steer’s hind legs, is used to make flap steak. It is a thin cut that is typically cut against the grain and is best prepared quickly over high heat.
  • Flap steak is a separate cut, even though its flavor and texture are very similar to those of skirt steak. Although we believe it’s crucial to recognize the difference, you should be able to substitute the two in recipes.
  • The name “flap steak” is used for several distinct types of meat. Sirloin tips and the faux hangers are frequent. If you’re in France, you’ll usually see flap steak advertised as “bavette” steak on restaurant menus.
Flap Meat Vs Skirt Steak
Flap Meat Vs Skirt Steak

About Skirt Steak

  • Below the steer’s ribs, in the plate primal, is where the skirt is cut. It has a thick grain and a long, thin cut with a lot of marbling. These characteristics give it a rough texture and an uneven look, but its flavor more than makes up for its visual shortcomings.
  • There are two types of skirt steak: the “inside” and the “outside” skirt. The inside skirt is created from the inside of the chest wall, as suggested by the names, while the other skirt is created from the outside and is cut diagonally.
  • Romanian tenderloin or Romanian steak are other names for skirt steak. Another name for this type of meat is the “Philadelphia steak,” but don’t confuse it with the “Philly cheese steak,” which is the name of a sandwich rather than a real steak.
Flap Meat Vs Skirt Steak
Flap Meat Vs Skirt Steak

Flap Meat Vs Skirt Steak Main Fact

Flap steak and skirt steak are both thin, flat cuts of beef that are excellent for marinating or grilling. Flap meat is from the bottom sirloin and is a bit more tender than skirt steak taken from the plate primal. Both have beefy flavors and are great for making carne asada, fajitas, tacos, and steak salads. Inside and outside skirt steaks are the two different types of skirt steak available, while faux hanger and sirloin tip flap steaks are the two kinds of flap steak.

There is also a Philadelphia steak, which is not to be confused with the Philly cheese sandwich. Ultimately, your choice between these two cuts will depend on your taste preferences. Both of these cuts can add delicious flavor and texture to any meal. So the next time you find yourself in the butcher counter, consider trying one or both of these steaks for something truly special!

What To Do With Skirt Steak

The taste of skirt steak can withstand marinades and dry rubs. Garlic, red wine, soy sauce, chopped fresh herbs, and citrus juice are a few inventive marinades. Consider using a dry rub that has a mixture of pepper, garlic powder, coarse salt, mustard, chili powder, Cayenne pepper, cumin, and thyme.

The skirt steak can then be served as the main course together with roasted potatoes and zesty avocado chimichurri sauce. The steak can also be sliced for fajitas with onion and pepper. Last but not least, try adding it to a salad or chopping it up for quesadillas.

Never be afraid to attempt pairing your seasoned skirt steak with some of your preferred dishes. You might cook the ideal steak in the convenience of your own home. Those who love meat consume skirt steak.

Where Does The Skirt Steak Come From?

The skirt steak comes from the cow’s diaphragm. It is taken from the diaphragm-covering muscular flap. The steak is tough and sinewy because the diaphragm is a big, heavily used muscle. But it tastes rich and meaty.

Is Flap Steak The Same As Skirt Steak

Flap steak is frequently mistaken for hanger or skirt steak. Although they are not the same, these meat bits do have some similarities. They can be substituted in recipes because they provide a great meaty flavor.


  • These two beef cuts are rough, lengthy, and rather lean. They can become rubbery if cooked for a long time at high heat.
  • To readily conceal the coarse texture, the beef slices are chopped against the grain. Due to the lengthy fibers being broken down, the flesh is more soft and marinades absorb better.
  • Although you should always be watchful during the cooking process to avoid producing a chewy steak, these meat cuts benefit greatly from high heat cooking methods like grilling and searing. even shorten the amount of time that the recipe calls for.
  • The ideal cooking temperature for flap meat and skirt steak is medium-rare to rare. Flap steak provides a powerful flavor profile, whereas skirt steak provides an intense beef flavor.
  • Flap meat can be substituted for skirt steak in dishes like London brail, tacos, asada, fajita meat, and steak salad because of their similar textures. If your recipe calls for skirt steak but you don’t have any on hand, you can substitute the least expensive steak cut, flap meat.
  • Both meat fibers need an acidic marinade to become soft because they are both tough. For skirt steak, a perfect marinade with good acidity is required.

Other Names For Skirt Steak

If you are searching for skirt steak outside of the US and are having trouble, try searching for:

  • Romanian tenderloin
  • Arrachera Steak in Romania
  • Pennsylvania steak

Flap Steak’s Other Names

There are numerous types of flap steak depending on where you are. Flap steak is also referred to as:

  • French Bavette D’Aloyau
  • phony hanger
  • Steak bavette
  • New England’s tip of the sirloin

Where To Buy Flap Steak

Since the outer skirts are used in professional kitchens, it could be difficult to find flap and skirt steak in your store. These steaks are available at your neighborhood grocer or butcher shop. If you’re having problems finding it, you can also order from several specialty butchers.

Differences Between Flap Meat And Skirt Steak

Despite the fact that various meat cuts are sometimes mistaken for being the same, there are a few differences that can help you choose which steak will give your recipe the greatest taste!

1. Cut Location

The best method to tell a skirt steak from a flap steak is probably by doing this. Flap meat is made from cow butt sirloin. Skirt steaks, on the other hand, are located deeper within the rib cage or abdominal cavity. Skirt steaks can also be divided into two categories: interior and exterior skirts.

Compared to a slice of inner steak, the outer cut is thicker but has a more consistent shape. While the interior skirt steaks are typically purchased in grocery shops or supermarkets, restaurants employ the outside flesh for more savory dishes.

2. Cutting Methods

  • While butchers often sell skirt steaks whole, flap steak is typically sliced into cubes or strips.
  • There are clients who prefer full-flap meat. You can ask your nearby butcher specifically for that. Additionally, look for whole-flap meat in a store that sells various cuts.

3. Flavor

  • Steak skirts taste better when they have a more “beefy” flavor. Flap meat falls short of this and has a softer flavor than beef.
  • So skirt steaks are a better choice if you need beef cuts with a strong flavor.

4. Tenderness

Compared to a skirt steak, flap meat is softer. Because skirt steaks require stronger bites each time you eat them, it is preferable to cook with flap meats if you want a less strenuous supper. However, using your preferred marinades will help to lessen the roughness.

Don’t forget to marinate the meat for at least 30 minutes before cooking. Additionally, to prevent overcooking, always cook both steaks at high and dry temperatures. Otherwise, all you’ll have is a piece of dried meat!

5. Texture

Despite the fact that both are thin cuts of beef, the fibers are very different.

In a skirt steak, the fibers can be seen, but they are not close together. This means that there are no obstacles to the marinades’ excellent absorption. Flap meat, on the other hand, takes longer to absorb the juices.

Flap meat is preferred because it is more soft. Flap meat has grains that are easy to see and chop. Contrarily, skirt steaks contain coarse grains and are tougher. As a result, cutting a skirt steak is more challenging than cutting a flap steak.

In terms of color, you can also tell the two apart since skirt steaks have a more uniformly dark color.

6. Cost

Skirt steaks are more expensive than flap meat. The price of flap meat is $8 per pound. This is the usual cost; but, at some supermarkets, it may increase to $11 or $15.

On the other hand, skirt steaks require a different method of cutting. As opposed to a piece of flap meat, a butcher will spend more time and cut the fat from a skirt steak. In a grocery store or butcher shop, you can typically purchase it for $12. The most expensive skirt steak, though, may cost up to $18 in some of the biggest stores.

7. Nutritional Value

The nutritional value of both cuts differs. Flap meat has more calories and fat content than skirt steak. On the other hand, skirt steaks contain less saturated fats and are high in nutrients like zinc, iron and B vitamins—which are beneficial for your health.

Now that you know their differences, you can choose which steak to put in your recipes with ease. Consider which portion of the cow will work best for your recipe and you’ll have the perfect steak dish!

8. Size

  • Skirt steaks are around 2 to 4 inches wide and 2 feet long, both inside and out. These are the final measurements after cleaning and trimming. They can weigh between one and two pounds when sold intact.
  • After cutting and cleaning, the aggregate weight of flap meats, which are on the larger side, will be greater than 2 pounds.

Video: Difference Between Flap Meat Vs. Skirt Steak

How To Cook Flap Steak and Skirt Steak

When cooking entire flap steaks, grilling and searing are the finest options. You should stir-fry the meat if it has been cut into cubes or strips. Given the low-and-slow cooking method, the lean nature of this cut of beef will cause it to dry up and become rough.

Although skirt steak likewise grills well, its texture is harder than that of flap steak. That means you can braise it as long as you use enough liquid to keep it from getting too dry.

Use an acidic element, such as vinegar or citrus juice, if you decide to marinade the steak before cooking it. The acid will aid in the breakdown of the muscular fibers, making the meat more soft.

However, don’t use too much marinade. It should be adequate for 6 to 12 hours. The meat may become overly rough rather than soft and tasty if it is cooked for an excessively long time in the mixture.

Why You Should Cut Against The Grain

You’ll already understand why it’s crucial to get it correctly if you’ve ever cut one of these steaks with the grain rather than against it.

The lengthy muscular fibers that are present throughout a cut of meat are referred to as “grain.” The flesh will be challenging to chew through if the steak is cut against the grain, or in a direction that runs parallel to the fibers.

On the other hand, the fibers will disintegrate into smaller pieces if you cut the steak across the grain. This has the effect of tenderizing. Additionally, doing this prior to putting the meat in a marinade will help the mixture penetrate the meat more effectively.

  • It might be challenging to cut a flap steak into bite-sized pieces since the fibers run transverse the whole length of the cut. Consider cutting it into a few smaller pieces by cutting against the grain, rotating those slices 90 degrees, and then cutting those slices.
  • A skirt steak will have more discernible grain, which will make your task that much simpler. Feel free to break it into smaller pieces if you must, although the procedure often isn’t necessary with this cut.
Flap Meat vs Skirt Steak
Flap Meat vs Skirt Steak

Frequently Asked Questions Of Flap Meat Vs Skirt Steak

Where Is The Skirt Steak On A Cow?

Skirt steak is located below the diaphragm in the abdominal area of a cow. The fat and connective tissue that surrounds it form a skirt-like shape, hence its name.

Does Flap Steak Have Fat?

Flap steaks are usually made up of very lean muscle meat with some fat on the surface. They have very little marbling, which is why they are best cooked quickly and over high heat.

Is Flap Steak Tender?

Flap steak can be a bit tough and chewy if not cooked properly. It should be cooked quickly and over high heat to create a tender texture, or it should be braised in liquid to help tenderize it.

What Is Beef Loin Flap Meat Steak?

Beef loin flap meat steak is a cut of beef from the flank area. It has a thin, flat shape and is usually boneless, making it ideal for grilling or pan-frying. When cooked correctly, it can be juicy and tender.

Why Is Skirt Steak Tough?

Skirt steak is tough because it’s a lean cut of meat with lots of connective tissue. It should be cooked quickly at high heat or braised in liquid to make it tender. Marinating the steak before cooking also helps to break down the fibers and make it more tender.

Where Is Flap Meat On A Cow?

Flap meat is a cut of beef that comes from the flank area. It’s located between the rib and loin in the abdominal area of a cow. It has a thin, flat shape and usually comes boneless, making it ideal for grilling or pan-frying.

Final Words

In the end, it all comes down to personal preferences. Now you know the difference between flap meat vs skirt steak. Some people might like the taste of flap meat better while others might prefer skirt steak. It really all depends on what you are looking for in a piece of meat. If you want something with a lot of flavors, then go for the flap meat. If you are looking for something that is going to be a little bit more tender, then go for the skirt steak. Whichever one you choose, make sure to cook it to perfection! Sweet Basil’s Cafe hopes it helps!


Hi, My name is Mariana. I have been a chef at Sweet Basil's Cafe for five years, and my loves every minute of it. I takes great pride in crafting delicious dishes that bring pleasure to people's palates, as well as creating an inviting atmosphere where customers can relax and enjoy their meals. I am especially known for my creative interpretations of classic dishes, as well as my signature desserts. With great patience and dedication, Mariana ensures that every dish is cooked perfectly and served with a smile. My passion for cooking has earned me the respect of customers and staff alike, resulting in many loyal patrons who return time and again to enjoy my creations. Whenever you visit Sweet Basil's Cafe, you can be sure to have an unforgettable culinary experience. Mariana's vibrant personality and enthusiasm for cooking is always a treat!

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