UncommonFlank
Flank steak
Also bavette de flanchet
The whole primal is essentially this steak. Long grain, lean, takes a chimichurri or a dry salt equally well.
- Per animal
- 2 (one per side)
- Per half-cow
- 1 steak, 1–2 lb
- How to cook it
- Grill hot, 128–132°F, rest, slice across. London broil is sometimes this cut.
- Rarity
- Two per animal. Not rare, but there are no extras hiding behind them.
- What to buy
- One per side, 1–2 lb, even thickness. Vacuum pack is fine.
- Money
- Two per animal. Not rare, no extras. Priced like a steak now; used to be cheap.
- Trim
- Silver off the backside. Fat is minimal.
- Leftovers
- Chimichurri still works cold. Stir-fry.
The flank primal is ~3–5% of the carcass; the steak is a slice of that after trim.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Long, obvious. Across, on a bias, thin. Never with the grain — you will chew forever.
11 cooks in the library for flank steak.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
