Beef: Hindquarter, Flank Section

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Whole Beast Butchery

Whole Beast Butchery

Published 2011

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Release the first flap from the short loin section.

Pull off the big cluster of hard kidney fat. This will give you a better view so you can plan your next cut.

Now, remove the outside flap that we began to free up in step 1, cutting down the middle between the flank and the flap.

Make an incision along the tenderloin and the inside flap of the flank section.

Cut down alongside the 13th rib to remove the flap meat.

© 2011 All rights reserved. Published by Chronicle Books.

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