Doing fajitas today, ordered wagyu sirloin flap from the heb butcher (I prefer this cut to outside skirt), went to pick it up this morning. Guy behind the counter that cut, butterflied and ran it thru the tenderizer once, told me that flap is mistaken for bavette….and that bavette was the same as flank. I always thought bavette was the same as flap, and that flank was something altogether different. What say you?…maybe @orangeuglad can chime in.
Additionally, he said since it was tenderized, I should cook to 145 then rest for at least 3 minutes….got to thinking about that, tenderizing is no different than ground since you are taking the outside and pushing inside, so it makes sense, but I’ve always cooked this particular cut to 130-135.
Additionally, he said since it was tenderized, I should cook to 145 then rest for at least 3 minutes….got to thinking about that, tenderizing is no different than ground since you are taking the outside and pushing inside, so it makes sense, but I’ve always cooked this particular cut to 130-135.
