IMAGE 1- Thin Flank
This is the boneless flank, excluding the flank steak, removed from the rump and loin.
/ IMAGE 2- Flank Steak
The oval flat muscle at the end of the flank, free of excess fat and connective tissues.
/ IMAGE 3- Thin skirt
Thin diaphragm muscle on the inside of the hindquarter abdominal wall.
/ IMAGE 4- Internal flank plate
Internal flank plate is prepared from the thin plank and is the thickest portion of m.obliquus intemus adbominus. Covering fat and internal pockets of fat are removed.
/ IMAGE 5- Flap meat
Flap meat is prepared from the internal flank plate. The thin, tapered ends of the muscles are trimmed.