See also: Flanken
- A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone
1991 January 4, Mary Shen Barnidge, “Solomons' Choice”, in Chicago Reader:
- Carol's funny story about her son's first efforts at cooking flanken meets with silence from Frances, who confesses ignorance of both the dish and its preparation.
2007 October 21, Alex Witchel, “A Counter History”, in New York Times:
- But for aficionados of the real thing, the high-quality, old-school kosher renditions of brisket or flanken or center-cut tongue like silk, the Second Avenue Deli was it.