flanken

IPA/ˈflæŋ.kən/
IPA/ˈflæŋ.kən/

flanken — noun

1. a piece of beef taken from the front portion of a cow's ribs, usually cut across

1.noun
Definition

a piece of beef taken from the front portion of a cow's ribs, usually cut across the bone into thick strips that contain several small round bone sections.

Example

The butcher at the old deli set aside thick flanken ribs for the weekend stew.

flanken ribs — across-the-bone cut from the front ribs

Mei-Lin asked for flanken instead of regular short ribs because the meat stays tender longer.

flanken vs regular short ribs — different rib section

Common collocations
  • flanken ribs
  • flanken cut
  • flanken meat
  • slab of flanken
  • flanken-style short ribs
Synonyms
  • short ribs

    broader term; standard short ribs are cut between the bones, not across them like flanken

  • flanken-style ribs

    same cut, labeled to distinguish from standard short ribs

Grammar Patterns

flanken as uncountable mass noun (most common)

flanken ribs as countable (referring to individual pieces)

Usage Note

In American butchery, flanken is distinct from standard short ribs: flanken is cut across the rib bones (producing cross-sections with visible bone circles), whereas standard short ribs are cut between the bones. This cut is especially common in Jewish and Eastern European cooking traditions.

Common Mistakes

I bought flanken from the flank of the cow.
I bought flanken from the front ribs of the cow.
Flanken comes from the front end of the rib cage, not the flank (belly) area.

2. Flanken rib pieces slowly cooked in water or broth until the meat becomes very t

2.noun
Definition

Flanken rib pieces slowly cooked in water or broth until the meat becomes very tender, traditionally served with the cooking liquid.

Example

The Cohen family eats flanken every Friday evening with horseradish and challah bread.

flanken + Friday evening — traditional Jewish Shabbat meal

Sadie's Deli simmers their flanken for five hours until the meat falls off the bones.

simmer + five hours — slow cooking method

Common collocations
  • bowl of flanken
  • pot of flanken
  • slow-cooked flanken
  • traditional flanken
  • homemade flanken
Synonyms
  • boiled beef

    much broader term; does not specify the cut of meat used

  • Jewish pot roast

    informal; flanken is boiled, while pot roast is typically braised or roasted

Grammar Patterns

flanken as a dish name (uncountable)

Usage Note

This sense refers to the prepared dish, not the raw cut of meat. Flanken as a dish is a staple of Ashkenazi Jewish cuisine and is especially popular on Shabbat and Jewish holidays. It is similar to pot roast but uses the flanken cut and is boiled rather than roasted.

Word family

Synonym discussion

Sense: noun/1

Flanken, short ribs, brisket, and flank steak all come from the front or underside of a cow but differ in location and best cooking method. Short ribs are the most similar — they come from the same rib area but are cut between the bones rather than across them, giving rectangular strips rather than crosswise slices with visible bone circles. Brisket comes from the chest below the ribs and is a large, tough cut that needs long, moist cooking just like flanken, but it is sold as one solid piece without bones. Flank steak comes from the abdominal area (the true flank), is lean and flat, and is best cooked quickly to medium-rare rather than slow-boiled. So if a recipe calls for beef that stays tender through hours of simmering with bones for extra flavor, flanken is the right choice; for a quick stir-fry, flank steak would be better.

short ribsbrisketflank steak

Common collocations

Phrases

  • cut of flanken
  • piece of flanken
  • order of flanken
  • recipe for flanken

Etymology

YiddishMiddle High GermanOld High GermanEnglish

Flanken entered American English from Yiddish פֿלאַנקען (flanken), which is the plural of פֿלאַנק (flank), meaning 'side' or 'flank'. The Yiddish word came from Middle High German 'vlanke', related to modern German 'Flanke' (flank/side). The name refers to the meat's location on the side of the cow — though ironically, flanken actually comes from the front rib area rather than the true flank. The word became widely used in American Jewish communities, especially in New York and other cities with large immigrant populations, and from there entered general butchery terminology.

First known use

1950

1950, in the meaning defined above