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Text File  |  1993-09-10  |  362 b   |  19 lines
  1. BASIC FLANK INFORMATION
  2.  
  3. Hindquarter cut on the underside next
  4. to the short loin.
  5.  
  6. FLANK STEAK
  7.  
  8. A lean, flat, boneless muscle with 
  9. long coarse fibers. One per side of
  10. beef. Sometimes sold as LONDON BROIL
  11. (which is usually made from a Round
  12. cut.)
  13.  
  14. HANGING TENDER (BUTCHER) STEAK
  15.  
  16. Narrow, thick 1╜ lb muscle attached 
  17. in part to the diaphragm.
  18.  
  19.