Beef Flank
© Copyright 2010. Do not copy. All rights reserved and enforced.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.
Recipe Search
Also called:
Flanc (French)
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, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury 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, Steak, Veal, Venison, Yak
- S'mores
- Sabat Mung
- Sable Potatoes
- Sabra Liqueur
- Sacchi -- Bartolomeo
- Sachertorte
- Sachet Bags
- Sack Apples
- Saco Potatoes
- Saddle of Lamb
- Saddle of Turkey
- Safe Cooking Temperatures
- Safflower
- Safflower Oil
- Saffron
- Saffron Thistle
- Sagan -- À la
- Sage
- Saginaw Gold Potatoes
- Sago Flour
- Sago Grubs
- Sago Meal
- Sago Palm
- Sago Pearls
- Sago Starch
- Sahnequark
- Saint-Germain -- À la
- Saint-Honoré Cream
- Saint-Mandé -- À la
- Saint Agur -- (Crème de)
- Saint Agur Cheese
- Saint Edmund's Pippin
- Saint Paulin
- Sake -- Fugu
- Sake -- Shiro
