Question for John T

John, when we are in New England we see "steak tips" or "sirloin tips" everywhere, on menus and in grocery stores. It's great marinated and grilled. We never see it in NC or in California. Last time we were in Massachusetts I asked a butcher what the actual cut is that is used for "steak tips" so I can find it and make it at home. He said it is called "Flap Meat." Well, I thought it would be easy enough to go to a butcher in NC and ask for Flap Meat. He looked at me like I was nuts. Do you know about this cut? Do you know how else I might be able to ask for it?
It's similar to flank and skirt steak--heavily grained, but thicker than both. It has similiar texture to the outside rim of a ribeye. (I think this is called "Flanken"?) Sort of chewy (in a good way) and very flavorful. One website describes "flap meat" as part of the tri-tip. I know what tri-tip is and make that a lot in CA.
Any help you can provide is very much appreciated!

[Jenise]

Carrie, the meat you're describing (sometimes called "flap", reminds of rib eye ring) sounds like hanger steak. However, in the California of my youth (and possibly still today), "sirloin tips" was in fact nothing more than sliced tri-tip. IOW, it might be one of those names that means different things in different places. Understandable in the 50's and 60's where all food knowledge was regional, but you'd think Bon Appetit and the Food Network would have essentially ironed out all those inconsistencies by now, wouldn't you?

Loin ends are used most commonly. They are the "tail" left over when the rib eye is removed from a rib steak.

Carrie, the meat you're describing (sometimes called "flap", reminds of rib eye ring) sounds like hanger steak. However, in the California of my youth (and possibly still today), "sirloin tips" was in fact nothing more than sliced tri-tip. IOW, it might be one of those names that means different things in different places. Understandable in the 50's and 60's where all food knowledge was regional, but you'd think Bon Appetit and the Food Network would have essentially ironed out all those inconsistencies by now, wouldn't you?

Yes, I would think they would have! It's really frustrating. It's definitely not hanger steak, either. I'm very familiar with that.

This article provides more clues, but still don't know how to find it! http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL

We've bought flap meat 2 or 3 times from the Costco here in L.A., so you might want to check with your local Costco. That is if you have them in your area, if not, you can buy it online.

[Jenise]

We've bought flap meat 2 or 3 times from the Costco here in L.A., so you might want to check with your local Costco. That is if you have them in your area, if not, you can buy it online.

Shel, used to buy those at Costco in So Cal all the time--loved them! So when I moved up here, I asked our local Costco to carry them, too. Nope! They can't do it--the geniuses at Costco HQ have decided that no one in the entire Pacific Northwest region wants that cut. And either the whole region gets it or they don't, and it can't even be ordered. Grrrr....

Regional variances are enough to drive meat salespeople nuts - which is why this handy chart might be just the thing you need.
It converts the trade names, which are different all over, to the NAMP cut from which it is derived. I've provided this to others, and they have found it helpful.
I hope you do, too.

http://www.meattrack.com/URMISfancifulNames.php

You will see when you look up "tips" that they can come from a variety of places on the animal, and are usually a byproduct of some other cut.
There are tenderloin tips and sirloin tips and tips cut from round steak. I'm not sure what you're after - but hopefully this chart will narrow down the choices for you.

I'm familiar with flap meat - Mexican butchers break it down and cut it into very thin steaks (resembling, but not the same as, skirt) and they use it for carne asada. You will find it in carnicerias, usually under the name Ranchera Meat.
If your butcher is not familiar with flap meat, tell him or her that it is ID'd in the NAMP guide under 185A - Beef Loin, Bottom Sirloin Butt, Flap
It comes from the same general area as tri tip and ball tip

Good luck

http://www.meattrack.com/URMISfancifulNames.php

Good luck

Good luck is right! Oh me--oh my--that is a LONG list.
Thanks John. I'll look again tomorrow when my eyes are less weary from a long workday.

I'm familiar with flap meat - Mexican butchers break it down and cut it into very thin steaks (resembling, but not the same as, skirt) and they use it for carne asada. You will find it in carnicerias, usually under the name Ranchera Meat.
If your butcher is not familiar with flap meat, tell him or her that it is ID'd in the NAMP guide under 185A - Beef Loin, Bottom Sirloin Butt, Flap
It comes from the same general area as tri tip and ball tip

I re-read your post. Now that you mention it, it does seem like it could be the same cut as carne asada. For steak tips in MA, instead of cutting it into thin steaks, they cut it into thick strips.
Thanks John--I will take your notes to my grocery store!

We've bought flap meat 2 or 3 times from the Costco here in L.A., so you might want to check with your local Costco. That is if you have them in your area, if not, you can buy it online.

Costco here is more than an hour away, so haven't been yet this summer. I'll definitley check our desert Costco when we get back to CA. It would be ideal to find it there already packaged without having to ask someone to special order it! Hope ours has it.

Just wanted to follow up and let you guys know I found this cut at Costco. We're going to have it tonight.
Here's what it looks like. There are three pieces in the package--they are one on top of the other. I will cut into large chunks and marinate (haven't figured out in what yet though...) Any good steak marinade ideas out there?

Steak tips 002.JPG