Using every part of the cow.

[fancycwabs]

I had no idea where "flap meat" might come from, so I googled and found a couple of quotes about it:

• It loves a good raw heat, where you cook it nice and fast, where the flames hit it.


• One of our chefs tried to make stew one day, and he asked for a piece of bavette [flap meat]. It came out horrible. Tasted like an old shoe.

Comments

[fancycwabs.livejournal.com]

Ah, so it's the muscles under the butt! Just as I suspected!