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 has excellent yield and is simple for the meat cutter to prepare for sale. Flank steaks typically only need trimming of silver skin, fat and ragged edges.

    Another method of preparing flanks for retail sale is to score the outside with a knife, making hatch marks for penetration of a marinade. In some retail operations flanks are marinated and sold in a vacuum bag with spices and marinade in the bag.

    A common method of creating a value-added product with the flank is to run the flank through a tenderizing machine and then welding two or three flank steaks by pressing the muscles together with your fingers. A stuffing is then introduced on top of the steaks (bread stuffing, parmesan cheese, mild Italian sausage and fresh spinach are examples of stuffing mixtures). The flanks are then rolled up to form a log, tied with butcher string and sold as a stuffed roast or more commonly cut into medallions approximately 5 cm (2") thick. This is a variation of London Broil, which is a flank that is stuffed and rolled with a thin layer of fat on the inside.

    The flank steak gained popularity because of Hispanic- and Asian-inspired dishes that were derived from this section. Remember to tell your customer to carve the finished cooked product thinly across the grain on a bias (45° angle) for best results.


    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 (Beef Chuck Four Bone)

    Short Ribs (Beef Chuck Four Bone)

    NAMP #130

    Technical Description – This cut is generated from rib bones of the primal chuck. This includes 4 ribs (2nd to 5th rib) that sit directly over top of the chuck clod.

    Both short ribs can be used for the same application, but it should be noted that the chuck four bone short rib is often priced at a discount and performs very well from a yield and merchandising perspective in retail meat operations. Both options are very accessible and create wonderful merchandising opportunities in retail meat operations.

  • Short Ribs (Three Bone)

    Short Ribs (Three Bone)

    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 retail meat operations may be short rib 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 below.

    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 thick-cut braising product or cut thin and sold as a marinade and grilling option. Some retailers are applying the marinade and then selling them as a value-added product in the hot deli and/or in the service meat cases as a vacuum sealed or overwrapped offering. A great value-added item when introducing an Asian theme to the meat case.

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

    Braising ribs (chunky style) are best sold in the wintertime, and thin-style grilling marinade ribs (sometimes known as Maui Ribs) are an excellent product to introduce into your summer product mix.


    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.

    Boneless short ribs are not as common in retail as in foodservice. Although this is a viable option, there remains a better boneless option such as the chuck flat that was profiled earlier in this course.


    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