Good Stuff

I fried up a piece of flap meat, just like I did the skirt steak I had the other day.

Here is the report. It tastes just as good. I'd say it's slightly tougher, but well worth $4.79/lb.

I think most people who cook this stuff slice it the wrong way. The natural instinct is to slice it with the grain, so you get a long piece of meat with the grain running across it. But that's stupid. You want a long skinny piece with the grain running parallel to the length. Because when you cut it in bites, you'll naturally cut across the grain, and it will be easier to chew.