Meat
Flanken Cut
Flanken-cut short ribs are thin strips cut across the bones so several bone cross-sections appear in each strip—built for marinades and quick high-heat grilling, especially Korean kalbi and Jewish-style flanken braises. Thinness means flavour soaks in fast and cooking is brief on the grill. Marinate, grill hot, and rest briefly; or braise thin flanken until tender. Bones stay in for flavour and presentation. Watch sugar-heavy marinades for burning.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.8 mg
- Sodium 62.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 59.6 g
- Energy 209 kcal
- Water 59.6 g
- Protein 22 g
- Fat 12.2 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.02 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 344 mg
- Major Minerals 343 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.02 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Flanken Cut of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Eastern European Jewish cookery used flanken for boiled and braised dishes.
Korean kalbi made flanken-style short ribs a global grill icon.
US markets stocked flanken-cut ribs for both kalbi and deli traditions.