flanken
flanken — noun
1. a piece of beef taken from the front portion of a cow's ribs, usually cut across
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.
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
The butcher held up a slab of flanken and showed the customer the bone cross-sections.
Chef Okafor explained that flanken should be sliced across the bones for the best texture.
The grocery store in Flushing carries fresh flanken in the meat section every Thursday.
- 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
文法句型
flanken as uncountable mass noun (most common)
flanken ribs as countable (referring to individual pieces)
用法筆記
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.
常見錯誤
2. Flanken rib pieces slowly cooked in water or broth until the meat becomes very t
Flanken rib pieces slowly cooked in water or broth until the meat becomes very tender, traditionally served with the cooking liquid.
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
After moving to Taipei, Chen-Wei learned his grandmother's flanken from an old recipe card.
Flanken is best served hot with a ladle of the rich cooking broth on top.
The slow-cooked flanken reminded Ah-Ling of her grandmother's kitchen in the old neighborhood.
- 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
文法句型
flanken as a dish name (uncountable)
用法筆記
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.