• Country Origin: New Zealand
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.