Flank

Long and thin in dimension, this cut typically weighs up to 2 pounds and contains only a small amount of fat. The grain of the Flank runs lengthwise, which causes the steak to shrink in size as it cooks resulting in a piece of meat that is considerably smaller after being cooked. Since it may be tough in texture, it is wise to marinate prior to cooking and cook until medium-rare. When ready to serve, slice the meat across (against) the grain in thin slices approximately 1/2 inch or less wide, preserving as much juice as possible to keep it tender and moist. Slicing straight downward often enables this process.

Beef, flank, separable lean only, trimmed to 0" fat, select, raw (USDA#23657)

Beef, flank, separable lean only, trimmed to 0" fat, choice, raw (USDA#13068)

Beef, flank, separable lean only, trimmed to 0" fat, all grades, raw (USDA#23656)