Sirloin Flap, USDA Choice Angus (2 lbs | 32 oz)
Sirloin flap, is the most notable cut of meat other Picanha at churrascarias all of the world.
This Brazilian staple is known as Churrasco when cooked.. sound familiar? It is a lean cut of meat with an intense beef flavor.
Sirloin Flap, USDA Choice Angus (2 lbs | 32 oz)
Sirloin flap, is the most notable cut of meat other Picanha at churrascarias all of the world.
This Brazilian staple is known as Churrasco when cooked.. sound familiar? It is a lean cut of meat with an intense beef flavor.
Also…
Sirloin flap comes from the bottom stomach area of the cow. This cut is rich in muscle content and fiber. It is a relatively long and flat cut which consists of a well-defined “grain” of long muscle fibers. Because the cut is mostly all muscle, it can be tough if overcooked. It does well in marinades, which also help to tenderize it.
Preferred cooking method: Sirloin Flap can be grilled, pan-fried, broiled, or braised.
It should be cooked fast and at high temperatures to lock in juices and keep it tender.
Preferred seasoning: for an authentic Brazilian taste just season with a generous amount of coarse salt.
Optional seasoning: a marinade containing lime juice, orange juice, or soy sauce will help break down the muscle fibers. You can also add minced garlic, paprika, salt, ground cumin, dried oregano, brown sugar or honey.
Gaucho tips:
- It is especially important that it’s thinly sliced and cut against the grain.
- We prefer just using course Salt to flavor. However, if you marinade to tenderize this cut, only do it for 30 minutes. If it marinates for too long, the salt and acid can actually “cook” the meat and make it tougher.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends beef, pork, veal, and lamb roasts, steaks, and chops be cooked to at least 145° F (63° C), with a 3 minute rest time. Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
Also…
Sirloin flap comes from the bottom stomach area of the cow. This cut is rich in muscle content and fiber. It is a relatively long and flat cut which consists of a well-defined “grain” of long muscle fibers. Because the cut is mostly all muscle, it can be tough if overcooked. It does well in marinades, which also help to tenderize it.
Preferred cooking method: Sirloin Flap can be grilled, pan-fried, broiled, or braised.
It should be cooked fast and at high temperatures to lock in juices and keep it tender.
Preferred seasoning: for an authentic Brazilian taste just season with a generous amount of coarse salt.
Optional seasoning: a marinade containing lime juice, orange juice, or soy sauce will help break down the muscle fibers. You can also add minced garlic, paprika, salt, ground cumin, dried oregano, brown sugar or honey.
Gaucho tips:
- It is especially important that it’s thinly sliced and cut against the grain.
- We prefer just using course Salt to flavor. However, if you marinade to tenderize this cut, only do it for 30 minutes. If it marinates for too long, the salt and acid can actually “cook” the meat and make it tougher.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends beef, pork, veal, and lamb roasts, steaks, and chops be cooked to at least 145° F (63° C), with a 3 minute rest time. Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
