Beef Chuck Flap Tail

[eugene kim]

Has anyone ever heard of this cut? Is this something that should be grilled or smoked?

My friend is bringing some over and I'm curious on what the best method to prepare it is.

I was thinking smoking until internal temp of 130ish and searing on each side before serving...

Any advice would be much appreciated!

 

[Jerry N.]

looking at google searches, it looks more like a chuck roast cut. There are cuts from the chuck that are tender (flat iron), but this cut looks more like it would be tough and need to be cooked like a chuck roast or short ribs. I did see one search where they used this for stir fry, but they cut it really thin - which would also suggest that this is not a naturally tender cut.

Sorry I couldn't be of more help, but I'd plan on a low and slow, chuck roast type of cook.

 

[Bob Sample]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Beef Chuck Flap Tail </div></BLOCKQUOTE>
Characteristics
• Highly marbled with rich flavor similar to short ribs
• Also known as “chuck tail flap”
• Size: approximately 2.5-3" (50-75 mm) thick and 10-12"
(250-300 mm) long
• Size and degree of marbling make cut well suited for
foodservice operations
• Tenderness can be enhanced with mechanical tenderizing
or marinating
Handling
• Remove any silverskin present (the membranous tissue
covering the main body)
• Well suited for any sauté or stir-fry applications,
especially quick wok dishes
• Can be long simmered: take care not to overcook
to prevent falling apart
• Can be thin sliced and grilled or roasted
• Small size makes it an excellent choice for smoking and traditional southern-style BBQ’s

I think low and slow with a quick sear will work great. Just make sure to slice it thin.