A cut of beef from the flank region of the animal, often sliced and used in Jewish and Eastern European cuisine.
From Yiddish 'flank' or Yiddish adaptation of English/Yiddish 'flanke,' from Middle Dutch or Germanic roots meaning the side.
Flanken is a bridge word between Yiddish cooking and English butchery—families translated their Old World dishes but kept the Yiddish meat names because that's how they learned to cook.
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