Flap steak, also called Bavette, comes from the bottom sirloin butt. From the same region as the tri-tip. Flap is a fairly thin steak with good texture and flavor.
All of our beef is grass fed, grass finished and is dry aged 21 - 28 days for maximum flavor and tenderness.http://www.twistedhornranch.net/how-to-cook-a-longhorn-beef-steak.htmlNote: Grass fed Longhorn beef is VERY lean and cooks 30 -40% faster. Please adjust recipe times accordingly and use a little olive oil on the meat when cooking