flankFlank


 

  • Flank Steak

    Flank Steak

    NAMP #193

    Technical Description – Flank steak is prepared from the single, oval-shaped muscle located on the posterior inside of the flank piece. The trimmed steak will be free of fat, except for minute flecks that adhere loosely to the lean. The flank steak consists of the rectus abdominis muscle from the flank region of the carcass. Flank steak weighs approximately 1 kg (2.2 lb).

    Flank steak is usually supplied vacuum sealed 5 flank steaks per bag, packed 3 bags per case.

    The flank steak has excellent yield and is easy for the chef to prepare. Flank steak only needs trimming of silver skin, fat and ragged edges.

    Flank steak may be marinated and grilled, and used as a main entrée on the menu.

    Most chefs will make crosshatch marks with their steak knife about 6 mm (1/4") deep across the surface of the flank steak to allow marinade to penetrate into the muscle.
    Flank steak may be used for stir-fry foods, fajitas, or in salads.

    In North America, the flank steak is used in many Asian and Hispanic dishes.

    Flank steak is often stuffed and processed into roasts or medallions.


    Cooking Methods
    Grilling
    Smoking
    Sauté/Pan Fry
    Oven Roasting
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Steaks
    Strips for Stir Fry
    Salted/Pickled Beef
    Beef Bacon


    Resources
    pdfFlank Tech Sheet


     

  • Short Ribs

    Short Ribs

    NAMP #123

    Technical Description – Short ribs consist of the portion of the forequarter immediately below the primal rib. The flank follows the natural curvature of the 12th rib. Short ribs may include ribs 6 through 12.

    Note that Short Ribs NAMP #123 are ribs 6 through 9.

    A better option for foodservice may be Short Ribs NAMP #130, which are ribs 2 through 5. These short ribs are leaner and meatier, as they come from on top of the clod. This item is featured in the video.

    Short ribs are usually supplied vacuum sealed 2 short ribs per bag, packed 4 – 5 bags per case.

    Short ribs are an excellent product that can be used as a braising product or as a marinating and grilling item.

    The braising technique is best suited for cooking thicker-style short ribs.

    Many top restaurants have introduced short rib dishes.


    Cooking Methods
    Grilling
    Smoking
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Rich, flavourful entree
    Korean Style Ribs
    Maui Ribs



     

  • Short Ribs, Boneless

    Short Ribs, Boneless

    NAMP #123D

    Technical Description – Boneless short ribs consist of the serratus ventralis muscle from any short rib item. The rib bones and intercostal meat is excluded.

    This is same item as NAMP #123 Short Ribs, but boneless. Most chefs prefer to serve short ribs with the bone.


    Cooking Methods
    Grilling
    Smoking
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Rich, flavourful entree
    Korean Style Ribs
    Maui Ribs



  • Short Ribs (Sliced)

    Short Ribs (Sliced)

    NAMP #1123B

    Technical Description – Sliced short ribs are prepared from the short plate rib by removing the first layer of fat and lean. When ordering sliced short ribs, the number and length of ribs must be specified and may include ribs 6 through 12.

    Short ribs may be purchased to various portion sizes, including number of bones as well as thickness.

    You may hear short ribs referred to as “Miami Ribs” or “Korean Ribs,” which are a thinner cut of short ribs.


    Cooking Methods
    Grilling
    Braising/Simmering

    Applications
    Rich, flavourful entree
    BBQ Ribs
    Smoked Cooked Ribs
    Appetizers


Hip
Sirloin
Loin
Rib
Chuck
Flank
Plate
Brisket