THE BASICS & BEYOND
Sterling Silver’s sirloin flap meat is a boneless, trimmed portion of the bottom sirloin butt. Rich in flavor with a hearty texture, sirloin flap is a versatile, affordable cut with numerous menu applications.
Nick Unangst, Sterling Silver Signature Chef
“I really like working with a sirloin flap. There are so many ways to add global flavors. It really fits any cuisine!”
History of the Cut
French butchers called this cut “Bavette” which means “bib” due to its shape. Many chefs choose to marinate this cut, creating additional opportunities to menu a signature entrée.
Grill / Broil / Smoke / Roast / Sous Vide / Braise