15 © 2017 2019 FLAP MEAT Approx. 3-4lb Flap meat (aka flap steak, bavette d’aloyau, bistro steak, steak tips) is a very affordable cut that is often used as a lower-cost alternative to skirt steaks & flank steaks. Similar to the skirt, it is a very thin cut with a prominent muscle grain. BUTCHER INFORMATION: Cut from the Bottom Sirloin primal. COOKING/PLATING TIPS: Best cooked over high, dry heat. A great choice for marinating. Flap meat should be thinly sliced against the grain after cooking for optimal tenderness. MENU TYPE: Low to Medium Price Point. Flap meat is used in lower cost beef dishes on a wide variety of menus, especially in tacos, stir fry, fajitas & carne asada. Traditionally served as “bavette steak” on French menus. OXTAILS Oxtails offer bold flavor and plenty of gelatin for soups, stocks & braising liquids at an excellent price. They will be tough unless slow braised. BUTCHER INFORMATION: Bone in, short cut & trimmed. Not sliced. Chefs typically cut into discs using a band saw for portioning. They can also be hand-cut at the joints for larger portions. COOKING/PLATING TIPS: Oxtails need to be braised for tenderness. MENU TYPE: Low Price Point. Commonly used in soups, braises & broths. TERES MAJORS Teres major (aka shoulder tender, petite tender, mock tender) is a relatively “new” cut from the shoulder that is growing in popularity because it offers great flavor and is surprisingly tender (almost tenderloin-esque), but is very affordable. It’s much smaller than a tenderloin and cooks quickly. BUTCHER INFORMATION: Cut from the shoulder region of the Chuck primal. Little to no cleaning required. This cut offers extremely high yield & low shrinkage when cooked whole. COOKING/PLATING TIPS: Teres majors can be cooked whole, similar to pork tenderloins (seared, grilled, seared & then roasted), & sliced into medallions. It can also be sliced into “petite tender medallions” before cooking for even faster preparation. MENU TYPE: Low to Medium Price Point. Teres majors can be integrated into any cuisine.