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Flap steak

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak sub-primal cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy,: 14 but flavorful, and often confused with both skirt steak and hanger steak.

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Type
Bottom sirloin cut of beef

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Overview

Use

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Map overview Semantic statistics

Flap steak

Nodes24
Edges23
Triples8
Avg. degree1.92
Density0.083333
Components1

How this topic connects Entity context

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Flap steak

Top relations

related to Use · 6
Flap steak → Flap, In, It, Mexican, New England, US
Type · 1
Flap steak → Bottom sirloin cut of beef

Important terminology Word statistics

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Important terminology

steak cut flap beef meat thin often bottom sirloin fibrous chewy new england tips cuts unece france brazil argentina marinated

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Flap steakTypeBottom sirloin cut of beef1.00infobox
Brazilinstance ofand in other countries0.80text
Flap steakrelated to UseFlap0.60section
Flap steakrelated to UseIn0.60section
Flap steakrelated to UseNew England0.60section
Flap steakrelated to UseUS0.60section
Flap steakrelated to UseIt0.60section
Flap steakrelated to UseMexican0.60section

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    Min side: 3
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