Are you a meat enthusiast? Do you love to cook and experiment with different cuts of meat?

If so, you may have come across the term “Flanken” and “Flank Steak.” While these two terms may sound similar, they are actually quite different.

First, let’s define what Flank Steak is. Flank steak is a long, thin cut of beef that comes from the abdominal muscles of the cow.

It’s a flavorful yet lean cut that is best cooked quickly at high heat. Flank steak is often used in dishes like fajitas, stir-fries, and tacos.

On the other hand, Flanken is a Korean-style short rib cut that is taken from the plate or belly section of the cow. This cut is unique because it’s sliced across the bone instead of parallel to it. As a result, it has thin pieces of bone running through each slice, which gives it an intricate texture and flavor when cooked.

While both Flank Steak and Flanken come from similar areas on the cow’s body, their preparation methods are very different. Flank Steak should be marinated before being grilled or broiled for optimal tenderness and flavor. In contrast, Flanken can be braised or slow-cooked for hours to develop its rich flavors fully.

In summary, while both cuts of beef share similarities in terms of where they come from on the cow’s body, they are very different in terms of taste and preparation methods. So next time you’re at your local butcher shop or grocery store looking for meat options for your next meal, make sure to pay close attention to whether you’re purchasing Flank Steak or Flanken.


In conclusion, understanding the differences between flank steak and flanken can help you choose which one to use in your recipes correctly. While flank steak is leaner than flanken and requires less cooking time due to its thinness; flanken is more substantial and has a unique flavor profile that can be enhanced with long, slow cooking.

Whether you’re grilling, braising, or slow-cooking the meat, both cuts are incredibly delicious and versatile. So why not try both and see which one you prefer?