PN-4651
Figure 103.—Removing flank steak.
The cod or udder fat and heavy connective tissue are removed from the rest of the lean by cutting through the flank along the edge of the visible lean ([fig. 104]). The portion of the 13th rib is also removed ([fig. 105]) from the flank. The boneless flank meat can be used for stew meat or ground beef.
PN-4652
Figure 104.—Removing the cod or udder fat.