Flank Plate Steak Tip is prepared from a Thin Flank (item 2200) and consists of the M. obliquus internus and M. obliquus externus abdominis which are removed from the Thin Flank in one piece. The thin tapered ends of the muscles are trimmed and the thick fleshy portion is retained. All covering fat and accessible internal pockets of fat are removed.

Point Requiring Specification:

• Silver tissue may be retained.

ITEM NO.
2207