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.
Beef flank
Flank Steak
Flank steak is a long, flat, thin, boneless and lean cut of steak, whose grain runs lengthwise. There are two flank steaks per cow, one on each side. It was used so much in America to make London broil that many people will still call this steak London broil (in fact, though, London broil is…