What is beef flank in Asian shops?
I keep seeing this cut in Asian stores, dosen't look like a regular flank you see at loblaws. how do you cook it ? Here is a picture look at the wilson store on the second page says: Freshbeef flank
That picture reminds me of 'drop flank' at 99Ranch, though 99 usually presents it rolled up. It's a relatively thin piece of meat, with connective tissue on both sides. One side is thicker, and takes long cooking to soften enough. I'm not sure, but am guessing it is diaphragm. If American butchers sell it, they trim off that membrane, leaving just the meat. Apparently Chinese like the contrasting texture more. I cut it into chunks, and stew them a long time with char siu like seasoning, and add daikon (or turnip) near the end.
This meat is from the Flank Section, not the Brisket. The underside consists of the Brisket, Short Plate and Flank. This is not Flank Steak, but what leads into and surrounds it. You need to braise it until the connective tissues become soft to enjoy.. It can be used for soups or casserole clay pots served hot, or you could certainly just braise until tender and serve cold ....plain, in a sauce or with hot chili oil like how ox tongue and tripe is served.
Navel Plate is often confused with Brisket
牛腩 is typically my choice of beef for a red braised beef dish, but I've never been certain what cut it is either. An online search suggests that most people think it is brisket. That makes sense to me; the meat has a lot of connective tissue, which is a reason why braising it makes it delicious.