British Beef Flank

British Beef Flank is a cut of beef from the underside of the abdomen. It is a muscle that is relatively lean and can be tough if not cooked properly. It is often used in dishes where the meat is minced or slow-cooked to tenderise it.

Manufacturers use beef flank as a source of protein and flavour in processed meat products. It is commonly found in beef patties, hamburgers, and steak burgers, where its texture and taste contribute to the overall product. It is typically minced or ground before being incorporated into these foods.

Beef flank is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of protein and iron, it can contribute to a balanced diet. However, like all red meat, high consumption has been linked to certain health concerns in some studies, although evidence is mixed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans, and red meat as probably carcinogenic to humans.