What Is Beef Drop Flank? Your Guide To This Odd Yet Tasty Cut

Beef drop flank. Sounds like some weird bodybuilding supplement, right? But it’s actually a unique and tasty cut of meat that you can only find at Asian grocery stores.

If you’re a meat lover like me who’s always seeking out new and interesting cuts to try, then beef drop flank deserves a spot on your radar. I’m going to tell you everything there is to know about this mystery meat so you can hunt it down and see what all the fuss is about!

What Exactly Is Beef Drop Flank?

Okay first things first – what the heck is beef drop flank? Here’s a quick rundown

• It’s a combination of three parts: flank steak, silver skin, and tendon.
• The flank steak gives it the meaty flavor and texture.
• The silver skin holds it together.
• The tendon melts into gelatin when braised for a long time.

You’ll usually see beef drop flank rolled up neatly in pink parchment paper at Asian markets. It literally looks like a giant pink sushi roll!

The reason it’s called “drop” flank is because it contains the bottom part of the flank closest to the belly This is a fattier area than the typical flank steak you’d get at mainstream grocery stores

Why Do Chinese Chefs Love It?

So why is this unique rolled combo of meat so popular with Chinese chefs? Here are some reasons:

• It transforms into fall-apart tender meat when braised for hours. The melted tendon gives it a special texture.

• It adds rich, meaty flavor to stews and braises.

• The tendon mimics the mouthfeel of fat, making the dish more indulgent and luxurious.

• It costs much less than fancy steak cuts but adds great flavor to dishes. A budget-friendly choice!

Basically, the flank steak brings that beefy umami flavor while the melted tendon gives a cool texture that Chinese chefs go crazy over. It punches way above its price point.

How Should You Cook Beef Drop Flank?

Beef drop flank really shines when it’s braised long and slow. This gives the tough tendons time to transform into luscious gelatin that makes the meat super tender.

There are two ways you can braise beef drop flank:

Traditional Long Braise: Simmer the meat for at least 3 hours, but preferably 5-12 hours if you have the time. This long cooking time ensures the tendons fully melt.

Pressure Cooker: You can cut the cooking time down to 1-2 hours using a pressure cooker or Instant Pot. It still melts the tendon into gelatin.

Once the meat is fall-apart tender, use it in any stew, braise, or soup that calls for tender braised beef. It packs a flavor punch!

Beef Drop Flank Recipe Inspiration

Here are just a few delicious ways to use beef drop flank:

• Chinese Beef Tendon Stew – The traditional recipe that makes the most of its tender texture.

• Beef Noodle Soup – The braised beef adds rich flavor to the broth.

• Japanese Curry – It contrasts nicely with potatoes and carrots.

• Red Wine Beef Stew – Adds deep beefy notes and tender meat.

• Beef Chili – Use as the protein along with beans. So tasty!

• Pot Roast – For the most flavorful, fall-apart pot roast around.

Don’t limit yourself to just Asian recipes, though. Beef drop flank can elevate any braise, stew, or soup. Get creative!

Tips For Buying And Storing Beef Drop Flank

Now that you’re sold on trying beef drop flank, let’s talk about how to track it down and store it properly:

• Check Chinese, Asian, or specialty grocery stores. It won’t be at regular supermarkets.

• Look for it wrapped in pink parchment paper near the meat counters.

• Expect to pay around $3-4 per pound on average.

• Store in the fridge for 2-3 days max before cooking.

• To freeze, wrap tightly in plastic wrap or foil and use within a few months.

The parchment wrap keeps it fresh but also masks the strong natural odor before cooking. Make sure to use it soon for the best flavor and texture!

Time To Try This Underrated Cut!

That covers everything you need to know about the mystery meat that is beef drop flank. It may look a little odd wrapped up all neat like a sushi roll, but don’t let that scare you off.

This budget-friendly cut transforms into one of the most richly flavored, melt-in-your-mouth braised meats around. Perfect for any stew, soup, or braise that calls for braised beef.

Next time you’re cruising the aisles at an Asian grocery store, I highly recommend you pick some up. Just brace yourself for the interesting raw odor before cooking it! But after a nice long braise, you’ll be hooked on this tasty and unique cut.