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.
Cuts
Flank Steak
CODE 2470 2210
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.
Same as to the flank (item 2469).
It consists of the fleshy portion of m. Rectus abdominis.
