Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
Expect a loose, coarse grain. Even thickness helps, but slicing direction matters more than for an evenly thick flat iron.
How to cook it
Cook quickly over high heat; rest and slice thinly across the grain.
How this cut saves money
Use flap for sliced platters, salads, and tacos when skirt pricing climbs. Compare with flat iron when tenderness matters more than maximum beef flavor.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Sirloin cuts
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Is sirloin flap the same as skirt?
No. Both reward thin slicing, but flap is a sirloin cut with a different shape and fiber pattern.
Should flap be served whole?
It often eats better sliced for the table, similar to other loose-grained steaks.
Retail names and fabrication vary. See sources and methodology.