The flank is a long flat cut from the abdominal muscles of the cow. It is one of the toughest cuts of meat.
The flank is usually cut into flap steaks or flank steaks. It is typically used in Asian and Mexican cuisine as stir-fry or fajita beef. It can also be used in London broil.
Cooking Recommendations: Due to its excessive toughness, flank cuts are best cooked with moist methods like braising.