Cut of beef
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During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. Firstly it is split into left and right 'sides'. These sides then can be further halved
Statue of cow with cuts of beef in a Budapest restaurant
Flank steak
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Flank steak is a cut of steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is long, flat, and has a significant grain that is typical
Cut of beef
…cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because…
Grilled marinated flank steak
Raw aged flank steak, with the cover layer of fat removed from the steak on the right
Prepared flank steak dish