Figure 100.—Removing the flank.
Lay the flank on the cutting table with the cod or udder fat up and peel the outer lean muscle back by cutting under the edge next to the cod or udder fat. Then lift and trim close to the lean approximately one-half the length of the flank ([fig. 101]). Turn the flank over and remove the flank steak. This cut is the hand-shaped muscle at the cod or udder fat end of the flank. First, loosen the edges of the tough membrane overlying the muscle. Lift it up and pull it back to clear the surface of the steak and then cut it off along the edge of the visible lean ([fig. 102]). Loosen the flank steak muscle at the cod or udder fat end and lift it free from the underlying membrane ([fig. 103]). Pull it back as far as possible, loosening the edges with the knife. Cut around the lower edge to free the flank steak.
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Figure 101.—Removing outside lean muscle from flank.
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Figure 102.—Lifting membrane from flank steak.