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 such as flank steak.
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 such as flank steak.