Beef Flank

Beef flank is a cut of beef from the abdominal muscles, located below the loin and behind the brisket. It is a relatively lean cut with a distinct grain, often used for its flavourful and tender qualities when prepared correctly. It is typically sold as a whole cut or sliced for specific culinary applications.

Beef flank is primarily used as a source of protein and flavour in savoury dishes. In packaged foods, it can be found in products like pâtés, sausages, and burgers, where it contributes to the meat content and texture. Its distinct flavour profile makes it a popular choice for beef-centric convenience foods.

Beef flank is a whole food ingredient and not a food additive. As such, it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, iron, and B vitamins. Like other red meats, consumption is a topic of dietary guidance, with advice to moderate intake as part of a balanced diet. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans (Group 1) and red meat as probably carcinogenic to humans (Group 2A), based on limited evidence.