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Flap meat

Description:

 

Located in the skirt region, between the false ribs and hip regions, it is the thickest section of this muscle, all visible fat is removed, it is a fibrous, tender, and juicy cut.

Flap meat

Nomenclature:

  • Nicaragua: Flap meat
  • El Salvador: Flap meat/Aleta
  • Panamá: Vacío
  • Guatemala: Vacío
  • Costa Rica: Cecina

Uses: 

Griddle – Unwashed – Griddle

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