Flank steak, a staple in many cuisines around the world, is a type of beef that is often misunderstood or overlooked. While it may not be as popular as other cuts of beef, flank steak has a rich history and a unique set of characteristics that make it a favorite among chefs and meat enthusiasts. But have you ever wondered what the butcher calls flank steak? In this article, we will delve into the world of butchery and explore the different names and classifications of flank steak.
A Brief History of Flank Steak
Before we dive into the world of butchery, let’s take a brief look at the history of flank steak. Flank steak has been a part of many cuisines for centuries, particularly in Latin American and Asian cultures. In the United States, flank steak was often considered a cheap and inferior cut of beef, but it gained popularity in the 1960s and 1970s with the rise of steak houses and Tex-Mex cuisine.
The Anatomy of Flank Steak
Flank steak comes from the belly of the cow, specifically from the abdominal muscles. It is a lean cut of beef, which means it has less marbling (fat) than other cuts. The flank steak is made up of several muscles, including the rectus abdominis, the external oblique, and the internal oblique. These muscles are responsible for the cow’s movement and flexibility, which is why flank steak is often described as “chewy” or “tough.”
Butcher’s Terminology: What is Flank Steak Called?
Now that we have a better understanding of the history and anatomy of flank steak, let’s explore what the butcher calls flank steak. In the meat industry, flank steak is often referred to by different names, depending on the region and the specific cut. Here are some common names for flank steak:
- Flank Steak: This is the most common name for flank steak, and it is widely used in the United States and other English-speaking countries.
- Skirt Steak: This name is often used to describe the diaphragm muscle, which is located near the flank steak. However, some butchers may use the term “skirt steak” to describe the flank steak itself.
- Fajita Meat: This name is often used in Tex-Mex cuisine to describe thinly sliced flank steak that is used in fajitas.
- London Broil: This name is often used to describe a specific cut of flank steak that is broiled or grilled.
- Jiffy Steak: This name is often used in some regions of the United States to describe a thinly sliced flank steak that is cooked quickly.
IMPS/NAMP Classification
In the meat industry, flank steak is classified using the Institutional Meat Purchase Specifications (IMPS) and the North American Meat Processors Association (NAMP) system. According to this system, flank steak is classified as:
- IMPS/NAMP 122: This classification refers to the flank steak as a whole, including the rectus abdominis, external oblique, and internal oblique muscles.
- IMPS/NAMP 123: This classification refers to the diaphragm muscle, which is located near the flank steak.
Regional Variations
Flank steak is enjoyed in many different regions around the world, and each region has its own unique names and classifications. Here are some regional variations:
- Latin America: In Latin America, flank steak is often referred to as “bistec de falda” or “bistec de vacio.”
- Asia: In Asia, flank steak is often referred to as “stir-fry beef” or “beef strips.”
- Europe: In Europe, flank steak is often referred to as “bavette” or “flank steak.”
French Terminology
In French cuisine, flank steak is often referred to as “bavette” or “bavette de flanchet.” The French also use a variety of other names to describe different cuts of flank steak, including:
- Bavette de flanchet: This name refers to the rectus abdominis muscle.
- Bavette de poitrine: This name refers to the diaphragm muscle.
- Bavette de tranche: This name refers to a thinly sliced cut of flank steak.
Conclusion
In conclusion, flank steak is a versatile and flavorful cut of beef that is enjoyed in many different regions around the world. While it may be referred to by different names, flank steak is a staple in many cuisines, and its unique characteristics make it a favorite among chefs and meat enthusiasts. Whether you call it flank steak, skirt steak, or bavette, this cut of beef is sure to please even the most discerning palate.
Final Thoughts
When shopping for flank steak, it’s essential to understand the different names and classifications used in the meat industry. By knowing what to look for, you can ensure that you’re getting the best possible cut of beef for your needs. Whether you’re a seasoned chef or a culinary novice, flank steak is a great addition to any meal, and its rich history and cultural significance make it a fascinating topic to explore.
What is flank steak, and how is it used in the meat industry?
Flank steak is a type of beef cut that comes from the abdominal muscles of the cow. It is a lean cut of meat, known for its bold flavor and chewy texture. In the meat industry, flank steak is often used in a variety of dishes, such as stir-fries, fajitas, and steak salads. It is also commonly used in Asian cuisine, where it is often marinated and grilled or stir-fried.
Due to its lean nature, flank steak is often less expensive than other cuts of beef. This makes it a popular choice for restaurants and home cooks looking to serve a flavorful and affordable meal. Additionally, flank steak is a versatile cut of meat that can be cooked in a variety of ways, making it a great option for those looking to experiment with different cooking techniques.
What is the difference between flank steak and skirt steak?
Flank steak and skirt steak are both popular cuts of beef, but they come from different parts of the cow. Flank steak comes from the abdominal muscles, while skirt steak comes from the diaphragm area. Skirt steak is known for its rich, beefy flavor and tender texture, while flank steak is leaner and has a bolder flavor.
In terms of cooking, skirt steak is often grilled or pan-fried, while flank steak is commonly used in stir-fries and other high-heat cooking methods. Additionally, skirt steak is often more expensive than flank steak due to its tender nature and rich flavor. However, both cuts of meat are popular in the meat industry and are often used in a variety of dishes.
How do I cook flank steak to achieve the best flavor and texture?
To achieve the best flavor and texture when cooking flank steak, it’s essential to cook it correctly. One of the most popular ways to cook flank steak is to grill it, as this method allows for a nice char to form on the outside while keeping the inside juicy. To grill flank steak, preheat your grill to medium-high heat and cook the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
Another way to cook flank steak is to pan-fry it. To do this, heat a skillet over medium-high heat and add a small amount of oil. Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Regardless of the cooking method, it’s essential to let the steak rest for a few minutes before slicing it thinly against the grain. This will help to ensure that the steak is tender and flavorful.
What are some popular dishes that use flank steak?
Flank steak is a versatile cut of meat that can be used in a variety of dishes. One of the most popular dishes that uses flank steak is beef fajitas. To make beef fajitas, slice the flank steak into thin strips and cook it with sliced onions and bell peppers. Serve the mixture with warm flour or corn tortillas, and top with your favorite toppings.
Another popular dish that uses flank steak is steak salad. To make a steak salad, grill or pan-fry the flank steak and slice it thinly. Serve the steak on top of a bed of mixed greens, and add your favorite toppings such as cherry tomatoes, crumbled blue cheese, and a homemade vinaigrette. Flank steak is also commonly used in Asian cuisine, where it is often marinated and grilled or stir-fried.
Can I use flank steak in place of other cuts of beef?
While flank steak is a versatile cut of meat, it’s not always suitable to use it in place of other cuts of beef. Due to its lean nature, flank steak is best used in dishes where it will be cooked quickly over high heat. This makes it a great option for stir-fries and fajitas, but not ideal for slow-cooked dishes like pot roast or braises.
However, flank steak can be used in place of other lean cuts of beef, such as sirloin or round. It’s also a great option for those looking for a more affordable alternative to other cuts of beef. When substituting flank steak for other cuts of beef, keep in mind that it may have a bolder flavor and chewier texture.
How do I store and handle flank steak to ensure food safety?
To ensure food safety when storing and handling flank steak, it’s essential to follow proper handling and storage procedures. When storing flank steak, make sure to keep it refrigerated at a temperature of 40°F (4°C) or below. It’s also essential to keep the steak wrapped tightly in plastic wrap or aluminum foil to prevent cross-contamination.
When handling flank steak, make sure to wash your hands thoroughly before and after handling the meat. It’s also essential to use a clean cutting board and utensils when preparing the steak. Additionally, make sure to cook the steak to an internal temperature of at least 145°F (63°C) to ensure food safety.
What are some common misconceptions about flank steak?
One common misconception about flank steak is that it is a tough and chewy cut of meat. While it’s true that flank steak can be chewy if it’s not cooked correctly, it can also be tender and flavorful if cooked properly. Another misconception about flank steak is that it’s only suitable for stir-fries and fajitas. While it’s true that flank steak is commonly used in these dishes, it can also be used in a variety of other recipes, such as steak salads and sandwiches.
Another misconception about flank steak is that it’s an expensive cut of meat. While some cuts of flank steak can be more expensive than others, it’s generally a more affordable option than other cuts of beef. Additionally, flank steak is often less expensive than other lean cuts of beef, making it a great option for those looking for a healthy and affordable meal.