8. FLANK
The flank is located below the loin. It has no bones, and is very flavorful but also very tough. It used to be less expensive, but isn’t anymore. Flank steaks are known for being lean. Many people want the lower fat content, especially considering the flank cuts can be tender if well-prepared. Popular flank cuts are flank steak and London broil. Ask for the butcher to run yours through their tenderizer.
HOW MEAT IS GRADED
Meat is graded and approved by the USDA on three levels regarding how well the fat is marbled. It is important to note the lines of fat running through the meat. The more fat distribution, the better. Grass-fed fat marbling is more yellow, and grain fed fat is bright white. You can always see on the package label that the grade and the pricing go hand in hand. Here are the three grades you will always decide on before buying:
- Prime – the most coveted, expensive and marbled grade.
- Choice – medium amount of marbling that is not always as even.
- Select – the leanest grade of beef with the least marbling.