flanken
flanken — 名詞
1. a piece of beef taken from the front portion of a cow's ribs, usually cut across
牛前胸肋排
牛前段肋骨橫切的肉塊
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.
老熟食店的肉販留了厚切的牛前胸肋排，準備讓人週末燉湯。
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.
美玲買了牛前胸肋排而沒買一般的牛小排，因為這種肉久煮後更軟嫩。
flanken vs regular short ribs — different rib section
The butcher held up a slab of flanken and showed the customer the bone cross-sections.
肉販拿起一塊牛前胸肋排，向客人展示骨頭的橫切面。
Chef Okafor explained that flanken should be sliced across the bones for the best texture.
奧卡福主廚解釋說，牛前胸肋排要橫切過骨頭，口感才會最好。
The grocery store in Flushing carries fresh flanken in the meat section every Thursday.
法拉盛的那家超市每週四會在肉品區上架新鮮的牛前胸肋排。
- 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
燉牛肋排
將牛前胸肋排燉煮而成的菜餚
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.
科恩家每週五晚上都會吃燉牛肋排，配上辣根和辮子麵包。
flanken + Friday evening — traditional Jewish Shabbat meal
Sadie's Deli simmers their flanken for five hours until the meat falls off the bones.
莎蒂熟食店的燉牛肋排要慢火燉五個小時，直到骨肉分離。
simmer + five hours — slow cooking method
After moving to Taipei, Chen-Wei learned his grandmother's flanken from an old recipe card.
搬到台北後，陳偉根據一張老食譜學會了奶奶的拿手燉牛肋排。
Flanken is best served hot with a ladle of the rich cooking broth on top.
燉牛肋排最好趁熱吃，再舀上一匙鍋中濃郁的肉湯淋在上面。
The slow-cooked flanken reminded Ah-Ling of her grandmother's kitchen in the old neighborhood.
這道慢火燉牛肋排讓阿玲想起了奶奶在老家的廚房裡做的味道。
- 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.