AtlasMas

Flap steak is taken from the lower abdominal muscle and there is only roughly three kilograms of it in the animal’s body. It has coarse fibres and is moderately marbled with fat. As this muscle is required for breathing, flap steak is very engorged with blood and juicy on the plate. It is an ideal choice if you like the bold, almost “bloody” taste of meat. It is considered to be the bloodiest steak behind hanger steak and skirt steak, and is similar to those in taste. A few years ago, we adopted the name bavette d’aloyau, the French term for flap steak. In Czech, it is called “bryndáček”, meaning “small bib”, whose slightly rounded shape it resembles.