UncommonSirloin
Sirloin flap
Also bavette, bottom sirloin flap
Loose grain, deep flavor, the butcher’s answer to skirt when skirt is gone.
- Per animal
- 2
- Per half-cow
- 1 flap
- How to cook it
- Marinate or salt, grill hard, 130°F, slice across that obvious grain.
- Rarity
- Exists on every steer. Rarely in the steak case.
- What to buy
- Bavette. If they only have skirt, that works. Do not buy stew meat labeled ‘stir-fry’ and hope.
- Money
- Butcher’s cut. Cheaper than skirt when you find it, same job.
- Leftovers
- Fajitas the next day.
A few pounds. Often cubed for stir-fry or ground.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Loud, obvious grain. Across, thin, always.
13 cooks in the library for sirloin flap.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
