Can flap steak mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

sirloin primal · Canada

flap steak

Q: What is flap steak in Latvia?

flap steak is the Canada retail name for the flap steak (sirloin flap), which sits on the sirloin primal. In Latvia, the same cut is most often labeled flap steak.

Q: What is flap steak called in Latvia?

Look for flap steak—mapped to Flap Steak (flap steak (sirloin flap)).

Q: What primal is flap steak from?

Flap Steak is on the sirloin primal (Bottom sirloin, obliquus internus abdominis muscle).

In Latvia, this cut is flap steak.

Exact match · Confidence 0.90

Fig. 1 · Bottom sirloin, obliquus internus abdominis muscle · sirloin primal

About this cut

A thin, coarse-grained steak from the bottom sirloin. The American name for what the French call bavette d'aloyau. Open grain absorbs marinades extremely well. Popular for fajitas, stir-fry, and carne asada. Often confused with skirt steak but from a different location entirely.

Primalsirloin

LocationBottom sirloin, obliquus internus abdominis muscle

In Latviaflap steak

What is this cut →Global guide →

How to order steak doneness

Canada → Latvia

rare	Rare	→	Ar asinīm	48–55°C
medium rare	Medium rare	→	Vidēji asiņains	55–60°C
medium	Medium	→	Vidēji izcepts	60–65°C
well done	Well done	→	Pilnībā izcepts	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“flap steak” in Canada maps to canonical flap steak (sirloin: Bottom sirloin, obliquus internus abdominis muscle). In Latvia, look for labels such as flap steak. A thin, coarse-grained steak from the bottom sirloin. The American name for what the French call bavette d'aloyau. Open grain absorbs marinades extremely well. Popular for fajitas, stir-fry, and carne asada. Often confused with skirt steak but from a different location entirely.