Chuck Flap Is A Rich Cut Of Beef That's Perfect For Slow-Cooking
NEWS
By NIKITA EPHANOV
The chuck flap, also known as flap meat and the edge roast, is a beef cut with lots of hidden potential. Hidden away in the shoulder region of the cow, it's best for slow-cooking.
Specifically, the chuck flap is cut from the chuck roll, which is cut from the square chuck that contains the bones connecting the front shoulders with the backbone.
This area also neighbors the ribs, resulting in a similar flavor that can even lead to chuck flap being labeled as boneless short ribs for convenience.
With its excellent marbling, the chuck flap takes on a tender consistency after some slow-cooking. Its fat amplifies the texture and flavor of the meat, and its chewiness relaxes.
The collagen melts into gelatin, which is further accelerated by its abundant marbled fat. This makes it great for cooking methods like braising.
