Tips, Tricks & Just Good Advice! > Ask A Butcher!

Boneless Flanken Beef

(1/1)

cookiecdcmk:
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. "

drholly:
Good information - thank you!

Navigation

[0] Message Index