Flap Steak – The steak from the thinning
The flap steak , or flap meat, is almost unknown in Germany, which doesn't do it justice! This piece of meat, cut from the flank of a cow, is extremely flavorful and offers a light bite .
In contrast to the flank steak, the fibers of the flap steak are rotated 90° and are somewhat coarser.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and the best meat quality .
In contrast to the flank steak, the fibers of the flap steak are rotated 90° and are somewhat coarser.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and the best meat quality .
Flap Steak Explained – Meat Consultation
Flap Steak – the cut
The flap steak is cut from the thin part of the belly. The long fibers require it to be sliced thinly against the grain after cooking to achieve optimal tenderness.
Raising our cattle
Our beef comes exclusively from our own herd or from partner farms located in the immediate vicinity of our butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed .
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter directly at our company – an important factor for the highest meat quality .
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter directly at our company – an important factor for the highest meat quality .
Preparation of flap steak
How to prepare flap steak on the grill – in 6 steps
A grill with a lid is important for cooking, regardless of whether it is powered by coal, gas or electricity.
- Prepare 2 zones on the grill:
- Zone 1: As high heat as possible
- Zone 2: Indirect heat from Zone 1 - Take the steak out of the fridge, add salt and place it in the hot zone after 2-3 minutes to create roasting aromas.
- Place in the indirect zone and reduce the heat in zone 1.
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flap steak in a pan – in 5 steps
Cooking in a pan differs only slightly from grilling.
- Preheat a pan on the stovetop without oil for 2-4 minutes at maximum heat. Preheat oven to approximately 120°C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Sear the steak on all sides until it begins to brown.
- Place the steak in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the flap steak
A digital probe thermometer is ideal for accurately measuring the core temperature . Insert the probe tip into the core of the meat.
Tip: Place the thermometer lengthwise on the steak to estimate the penetration depth and insert it into the meat up to the mark.
Tip: Place the thermometer lengthwise on the steak to estimate the penetration depth and insert it into the meat up to the mark.
Recommended core temperature for flap steaks
The right core temperature depends on personal taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for flap steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Completely recolored, almost no pink | 60-64 °C |
Aus eigenem & Partner ViehbestandFlap Steak
Flap Steak
Aromatic belly flap piece, coarse-grained with a strong bite – perfect for grilling or pan-frying.
Regular price
15,99 €
Sale price
15,99 €
Regular price
Unit price
31,98 €
per
kg
Tax included.
Shipping calculated at checkout.
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Flap Steak – The steak from the thinning
The flap steak , or flap meat, is almost unknown in Germany, which doesn't do it justice! This piece of meat, cut from the flank of a cow, is extremely flavorful and offers a light bite .
In contrast to the flank steak, the fibers of the flap steak are rotated 90° and are somewhat coarser.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and the best meat quality .
In contrast to the flank steak, the fibers of the flap steak are rotated 90° and are somewhat coarser.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and the best meat quality .
Flap Steak Explained – Meat Consultation
Flap Steak – the cut
The flap steak is cut from the thin part of the belly. The long fibers require it to be sliced thinly against the grain after cooking to achieve optimal tenderness.
Raising our cattle
Our beef comes exclusively from our own herd or from partner farms located in the immediate vicinity of our butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed .
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter directly at our company – an important factor for the highest meat quality .
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter directly at our company – an important factor for the highest meat quality .
Preparation of flap steak
How to prepare flap steak on the grill – in 6 steps
A grill with a lid is important for cooking, regardless of whether it is powered by coal, gas or electricity.
- Prepare 2 zones on the grill:
- Zone 1: As high heat as possible
- Zone 2: Indirect heat from Zone 1 - Take the steak out of the fridge, add salt and place it in the hot zone after 2-3 minutes to create roasting aromas.
- Place in the indirect zone and reduce the heat in zone 1.
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flap steak in a pan – in 5 steps
Cooking in a pan differs only slightly from grilling.
- Preheat a pan on the stovetop without oil for 2-4 minutes at maximum heat. Preheat oven to approximately 120°C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Sear the steak on all sides until it begins to brown.
- Place the steak in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the flap steak
A digital probe thermometer is ideal for accurately measuring the core temperature . Insert the probe tip into the core of the meat.
Tip: Place the thermometer lengthwise on the steak to estimate the penetration depth and insert it into the meat up to the mark.
Tip: Place the thermometer lengthwise on the steak to estimate the penetration depth and insert it into the meat up to the mark.
Recommended core temperature for flap steaks
The right core temperature depends on personal taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for flap steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Completely recolored, almost no pink | 60-64 °C |
