beef flanken
Also known as: flanken-style short ribs, cross-cut short ribs, kosher short ribs
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Also known as: flanken-style short ribs, cross-cut short ribs, kosher short ribs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Flanken is cut across the bone, resulting in thin strips with several small bone cross-sections. English cut is sliced parallel to the bone, resulting in one thick piece of meat on a single bone.
When properly wrapped in moisture-proof foil or freezer bags, it can last 6 to 12 months, though quality is best within the first 4 months.
Yes, it contains significant connective tissue. It requires either long, slow cooking (braising) or a strong acidic marinade followed by high-heat grilling to become tender.
English cut short ribs, beef chuck roast (sliced thin), or beef plate ribs are the closest alternatives.
Look for meat with a bright cherry-red color and significant white marbling (intramuscular fat) without excessive outer gristle.
It is nutrient-dense in protein and minerals but is a high-fat cut. It should be consumed in moderation as part of a balanced diet.
It is traditionally used in 'Cholent', a slow-cooked Sabbath stew, where the long cooking time makes the meat fall-off-the-bone tender.
Yes, this is the standard cut for 'LA Galbi'. It is marinated in a sweet and savory soy-based sauce and grilled quickly over high heat.
beef flanken is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 17.2 grams of protein, it's a nutritious addition to many dishes.
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