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The flank is the rear underside of the cow, behind the brisket and the plate

The meat is tough, with lots of gristle, but is very flavourful.

The meat is used for Ground Beef, kabob cubes, and a few cuts of meat.

Also called:

Other entries for:

Beef Flank
Flank Steak, Skirt Steak

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Cube Steak, Ground Beef, Kobe Beef, London Broil, Minute Steak, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Veal, Venison, Yak