A friend of mine gave me this information on Boneless Flanken below. I have tried to look up things about this cut and keep seeing information about ribs being part of this cut. I know there are experts on this site and would to see what they have to say about this cut and how to properly order it from a butcher. The first butcher that I asked seemed to think that I wanted ribs.
"YESTERDAY I DROVE OUT THERE AND TALKED WITH THE HEAD BUTCHER. HE TOLD ME THAT WHEN THEY ARE CUTTING UP A 40 TO 60 POUND PIECE OF BEEF THERE IS ONE PIECE THAT IS TRIMMED OFF TO SQUARE UP THE NEXT CUTS. EACH BIG PIECE WILL GENERATE 2 STEAKS THAT ARE 2 INCHES X 2 INCHES X 10 INCHS LONG.
IT IS CALLED "BONELESS BEEF FLANKEN STEAK". IF YOU HAVE A TRUE BUTCHER SHOP NEAR YOU, YOU WILL NEED TO CALL WAY IN ADVANCE AND ORDER THEM. PENN DUTCH HAD SOME BUT THEY HAD CUT THEM IN 1/2 INCH STEAKS. THE BUTCHER TOLD ME 2X2X10 IS THE ACTUAL SIZE WHEN THEY TRIM IT OFF. "
