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An expert butcher at Silver Fern Farms demonstrates how the flank steak (aka London broil) is cut from a side of beef. Order this grass-fed beef: Transcript: “The flank steak is next to the skirt, and below the brisket, making up the cow’s abdominal muscle. Start with a straight cut down to the rib, parallel with the striploin, to remove the flap. Marking around the rib ensures the whole cut is removed, so nothing goes to waste. Cut the flank from the flap by fo
