CAB FLANK STEAK MV

Flank Steak is the flat, elongated muscle embedded under the serous membrane. Both sides of the flank steak are peeled free of serous membrane and all connective tissue. All fat is removed except that which cannot be removed without removing lean tissue, flake fat is allowed. The head is blocked and the tail is trimmed and beveled to have a tear drop shape with fat past the main lean tips of the flank allowed. The false lean is included in the tear drop shape.