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Flank Steak

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Flank Steak

Consists of the rectus abdominis muscle from the flank region and is separated from the transversus abdominis, obliquus abdominis internus, andobliquus abdominis externus muscles through the natural seams. It is practically free of fat and the membranous tissue (IMPS- 193). Some butchers label this cut as a "London broil".