This is alittle bit looks like beef liver which has been left on the cald chiller room and being sliced on top ,If you say it is a lion that i expect it to come from the short lion that ending part to the churk.
i'm with you there CarniceroLarry, it's known to us as a flap steak, i've cut some years ago but haven't heard and seen pictures of them in a long time. cowboy must be in a real old meat book lol. i haven't cut a flap steak in 20 years, box beef took care of that one.
Yes, looks like flap meat. I just worked a couple days in a Hispanic store and they had cases of them. They were slicing them long ways and calling them skirt steak. lol
I hadn't seen one for years but they looked kinda good. I was wondering if they wouldn't eat a lot like hanger steak.
Bavette Steak. Also known as "flap", it is a small cut from the short loin that has a character much like flank or skirt steak. Given a quick, hot sear and then sliced across the grain, it has an intense meaty flavor and a surprisingly delicate texture.
Beef Loin, Bottom Sirloin Butt, Flap Steak (also known as the bavette steak), IMPS/NAMP 1185A
