Flank Steak
Code 2470 2210
Cut Description
The flank steak is prepared
from a flank, being a small,
flat and fleshy cut located
in the lower and caudal area
(groin) of the abdominal
region.
Skeletal Components:
SAME AS TO THE FLANK (ITEM 2469).
SAME AS TO THE FLANK (ITEM 2469).
Muscular Component:
IT CONSISTS OF THE FLESHY PORTION OF M. RECTUS ABDOMINIS.
IT CONSISTS OF THE FLESHY PORTION OF M. RECTUS ABDOMINIS.
Processing:
IT IS OBTAINED BY SEPARATING IT FROM THE M. OBLIQUUS INTERNUS ABDOMINIS, M. OBLIQUUS EXTERNUS ABDOMINIS AND M. TRANSVERSUS ABDOMINIS, AND FURTHER REMOVAL OF THE SEROUS MEMBRANE, FAT COVER AND CONNECTIVE TISSUE FROM THE M. RECTUS ABDOMINIS.
IT IS OBTAINED BY SEPARATING IT FROM THE M. OBLIQUUS INTERNUS ABDOMINIS, M. OBLIQUUS EXTERNUS ABDOMINIS AND M. TRANSVERSUS ABDOMINIS, AND FURTHER REMOVAL OF THE SEROUS MEMBRANE, FAT COVER AND CONNECTIVE TISSUE FROM THE M. RECTUS ABDOMINIS.
