UNECE Standard for Bovine Meat Cuts
UNECE Standard version: ECE/TRADE/326/Rev.1
Ontology last update: 2016-06-23 08:08:41
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Flank Steak
Flank steak is prepared from a thin flank (2200) and is the flat lean fleshy portion of the M. rectus abdominis with the serous membrane and connective tissue stripped from the muscle.
UNECE Code
2210
Labels
| Flank Steak | en |
| Bife de vacio | es |
| Bavette de flanchet | fr |
| łata baweta mała | pl |
| Порционный кусок пашинки | ru |
| F肉 | zh |
| 牛腩排 | zh |
is member of
is prepared from
is part of
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