What is Flanken?

Flanken is a specific cut of meat used to prepare short ribs. It is often used in Asian meals, but among American outdoor grill enthusiasts found the following for its ease of cooking. Flanken also produces excellent boiling or steamed meat and is served as part of Jewish food with the same name.

This cut of meat is distinguished from others as the meat and bones are cut and presented. The place of cutting the meat between each rib is cut longitudinally. This results in strips of meat with bone medallions in them. Traditionally, meat and bone are cut around 0.25 inches (0.62 cm) thick.

Often there is confusion about what exactly is Flanken. "La Kalbi" is another version of Flonken cut, about 0.125 inches (0.3 cm). She became popular in restaurants in Los Angeles specializing in Korean food, a name. Although there is a discussion on whether a thinner cut was developed exclusively in La Restoremrade, Hawaii or Germany, is still considered to be a style of styleFlanken.

Opinions differ in the justification of this method of rib cutting. A thinner cut allows faster cooking times and can result in meat. Bone medallions that can be easily squeezed after meat cooking can also facilitate eating than gnawing meat from large ribs. The fact that the meat is cut over the grain can also allow any marinades to penetrate the meat into the meat.

This cut of meat can be added to many different meals and cooked in several different ways. It can be cooked or steamed with other ingredients, or marinated or dry otin with spices and grilled as the main meal. Because meat is somewhat difficult, cooks often marinate it overnight to add taste and picking.

Flanken is also the main feature in several known meals. In needing the same name, Flanken is often served with the side of horseradish. This is a common cut used in Korean foods that are marinatedIn sauces based on soybean and grill. Flanken is not as ubiquitous in us as the "stand" of the beef ribs from a short cut, but many chefs appreciate it for their grill properties. The thinner cut of meat allows faster cooking times and chewing ribs adds a variety in the summer, when hamburgers and sausages are the usual tariff of the grill.