Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed.

Points Requiring Specification:

• Removal of M. cutaneus trunci.
• Removal of gland and fat deposits under M. cutaneus trunci.
• Rib number required.

THIN FLANK MEAT 2201 – Thin Flank Meat is the remaining portion after the removal of the Flank Steak.

ITEM NO.
2200