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kolfoods.com

"<p><span>Our wonderful heritage chickens are Barred Plymouth Rocks, an American breed that dates back to the early 1800s. Ours are raised to the exacting standards of the American Poultry Association. These birds are raised in no rush, and should be cooked the same way - to bring out the best texture and flavor, please cook your true heritage chickens low and slow.</span></p> <p><span>Size: One whole heritage chicken, individually wrapped, may contain the neck.</span></p> <p><span>You May Also Like: </span><a href="https://kolfoods.com/whole-broiler/"><span>Whole Broilers</span></a></p> <p><span>Suggested recipe: </span><a href="https://kolfoods.com/blog/kosher-heritage-chicken-cooking-tips-methods/"><span>Kosher Heritage Chicken Cooking Tips & Methods</span></a></p>"

bisrakosher.com

Flap steak, a.k.a. bottom sirloin butt, is a lean cut of beef taken from the same area as flank steak, only farther back and closer to the round and shank. It has a texture and flavor similar to skirt steak. You don’t see flap steak sold in many stores because butchers have historically kept the cut for themselves. Like skirt & flank steaks, flap meat must be thinly sliced across the grain & cooked over high, dry heat no further than medium rare. It has a bold beef flavor and absorbs marinades really well which makes it great for tacos, sandwiches, stir fry & other sliced or chopped steak dishes. Flap steak has a similar texture, flavor, fat content and grain to flank, hanger and skirt steaks. It’s a thin, lean and fairly tough cut of beef, so slice it across the grain when serving to make it less chewy. Flap meat is tougher than most other cuts, but you can tenderize it by cooking it properly or using a marinade. It’s rarely eaten as a traditional steak dinner. But when roasted, grilled, seared, saute, stir fry or broiled and then thinly sliced it’s a great cut of beef.