Question 1

What is flanken?

Accepted Answer

Flanken is beef short ribs cut across the bone instead of along it, so each slice shows several small cross-sections of bone surrounded by rich, marbled meat. It comes from the chuck and short-rib area of the cow and is prized for slow cooking, where the connective tissue melts into deep flavor.

Question 2

What part of the cow does flanken come from?

Accepted Answer

Flanken comes from the short ribs, located along the lower rib and chuck section of the cow. Because this area works hard, the meat is full of collagen and marbling — which is exactly what makes flanken ribs so flavorful when braised or slow-cooked.

Question 3

What is the difference between flanken and short ribs?

Accepted Answer

Flanken and English-cut short ribs come from the same area but are cut differently. Flanken is sliced across the bones, giving thin strips with several small bone cross-sections. English-cut short ribs are cut parallel to the bone, giving thick, meaty single-bone pieces. Flanken cooks faster and is the classic cut for cholent; English-cut suits long braises.

Question 4

How do you cook flanken ribs?

Accepted Answer

The two classic methods are braising and grilling. For braised flanken, sear the pieces, then cook low and slow in liquid for about 2½ to 3½ hours until fork-tender. For Korean-style LA galbi, ask the butcher for thin cross-cut flanken, marinate, and grill hot and fast for a few minutes per side.

Question 5

How long should I braise flanken?

Accepted Answer

Plan on 2½ to 3½ hours at a gentle simmer (around 300–325°F in the oven) for standard flanken short ribs. Thicker pieces take longer. The flanken is done when the meat pulls easily from the bone and a fork slides in with no resistance.

Question 6

Is flanken good for cholent?

Accepted Answer

Yes — flanken is one of the most popular cholent cuts. The bones enrich the stew, the marbled meat stays moist through the long overnight cook, and the cross-cut pieces are easy to portion. Ask your butcher for flanken cut into cholent-sized pieces.

Question 7

Where can I buy kosher flanken in Brooklyn?

Accepted Answer

Satmar Meats 13th Ave sells kosher flanken and flanken ribs at 4402 13th Avenue in Boro Park, Brooklyn. Order online for store pickup or local delivery, or call (718) 438-8444 and the butcher will cut flanken to the thickness your recipe needs.

Question 8

Should I choose bone-in or boneless flanken?

Accepted Answer

Bone-in flanken gives deeper flavor — the bones release gelatin that enriches braises, soups and cholent. Boneless flanken is easier to portion and eat, and works well for grilling. For slow cooking, most butchers recommend bone-in.

Question 9

How much flanken should I buy per person?

Accepted Answer

Plan generously — flanken includes bone, and the meat shrinks as it slow-cooks. As a rough guide, shoppers cooking flanken as the main dish usually buy about a pound per person, and less when it is going into a cholent with beans, potatoes, and other meats sharing the pot. Tell the butcher your guest count and he will size the order for you.

Question 10

Can flanken be grilled, or is it only for slow cooking?

Accepted Answer

Both. Thin-cut flanken grills quickly over high heat, in the style of Korean galbi, and comes out charred at the edges and tender inside. Thicker pieces are better for braising and cholent, where hours of gentle cooking melt the connective tissue. When you order, tell the butcher which way you plan to cook it so he cuts the right thickness.

Question 11

Can the butcher cut flanken to the thickness I need?

Accepted Answer

Yes. Thickness decides how flanken cooks, so the counter cuts it to order — thinner strips for grilling, thicker pieces for the cholent pot or a long braise. If a recipe calls for a specific cut, mention it when you order at Satmar Meats, 4402 13th Avenue, or by phone at (718) 438-8444.

Question 12

What dishes besides cholent is flanken good for?

Accepted Answer

Flanken shines anywhere beef cooks low and slow: rich soups, braised dishes with onions, and hearty stews all suit it, because the bones and marbling deepen everything in the pot. It is also excellent grilled in thin strips. If you have a dish in mind, the butcher can tell you honestly whether flanken is the right cut for it.

Question 13

How should I store flanken, and can I freeze it?

Accepted Answer

Refrigerate flanken as soon as you get home and cook it within a day or two, or freeze it right away — it freezes well, especially in the portions you plan to cook. Thaw it overnight in the refrigerator before cooking. Many shoppers buy flanken ahead for Shabbos and freeze it in cholent-size portions.

Question 14

When should I order flanken for Shabbos or a holiday?

Accepted Answer

Order ahead. Flanken is one of the most popular cholent cuts in Boro Park, and demand peaks before Shabbos and holidays. Calling ahead or ordering online early in the week guarantees the cut and thickness you want are ready for pickup or delivery instead of selling out by Friday.

Question 15

What is the difference between 3-bone and 5-bone flanken?

Accepted Answer

The number tells you how many rib bones run through each cross-cut slice. A 5-bone piece is a wider slice with more bone sections showing, and a 3-bone piece is narrower. Both cook the same way, low and slow, so choose by the size of your pot and portions: wider pieces for a cholent pot, narrower pieces for individual servings.

Question 16

How do I know when braised flanken is done?

Accepted Answer

Flanken is done when the meat pulls easily from the bone and a fork slides in with almost no resistance. The bones may start to slip out of the meat, and the meat should feel soft, not springy. If it is still chewy, it needs more time in the liquid, not more heat, so keep braising and check again.

Question 17

Should I sear flanken before braising it?

Accepted Answer

Searing is worth the few extra minutes. Browning the flanken on all sides in a hot pot before you add liquid builds a deeper, richer flavor in the finished dish. It is not required, and flanken put straight into a cholent pot still cooks tender, but for a braise served on its own, sear first.

Question 18

Can I cook flanken in a slow cooker?

Accepted Answer

Yes. Flanken suits a slow cooker well because the method is the same as braising: low heat, enough liquid, and time. Add the flanken with onions and your usual seasonings, cook it low until the meat is fork-tender and pulling from the bone, and skim any extra fat from the liquid before serving.

Question 19

What flavors go well with flanken?

Accepted Answer

Flanken takes well to onion, garlic, carrots and potatoes cooked in the same pot, and to rich, savory braising liquids. In cholent it seasons the beans and potatoes around it as it cooks. Keep the flavors around the meat itself, serve it with its cooking juices, and let the beef be the main taste on the plate.

Question 20

Should I cook flanken the day I buy it, or can it wait?

Accepted Answer

Cook it within a day or two of buying, and keep it refrigerated in the coldest part of the fridge until then. If your plans are further out, freeze the flanken right away in the portions you plan to cook, and thaw it overnight in the refrigerator before cooking. Many shoppers buy ahead for Shabbos and freeze it in cholent-size portions.

Question 21

What are your store hours?

Accepted Answer

Satmar Meats at 4402 13th Avenue, Brooklyn, NY 11219 is open Sunday 10:30 AM to 10 PM, Monday to Wednesday 9 AM to 10 PM, and Thursday 8:30 AM to 10 PM. The store closes early on Friday and is closed on Saturday, so call (718) 438-8444 to confirm Friday and holiday hours before you come in.

Question 22

Can I order flanken by phone?

Accepted Answer

Yes. Call (718) 438-8444 and tell the butcher how you plan to cook it — a braise, the cholent pot, or thin strips for the grill — and how much you need. Your flanken will be cut to the right thickness and set aside for pickup at 4402 13th Avenue, Brooklyn, NY 11219, or you can order online for pickup or local delivery.

Question 23

Can I get flanken delivered in Brooklyn?

Accepted Answer

Yes. Order online, add your flanken to the cart, and choose a local delivery area, or choose pickup at the store at 4402 13th Avenue in Boro Park. The store confirms delivery availability and timing with your order, so plan ahead for Shabbos and holiday meals.

Question 24

What should I put in a cholent with flanken?

Accepted Answer

Build the pot around the flanken: beans, potatoes, and onions are the classic base, and barley can go in as well. The flanken seasons everything around it as it cooks overnight — the bones give the stew body and the marbled meat stays succulent. Ask the counter for cholent-sized pieces so the meat portions neatly at the table.

Question 25

Can I braise flanken a day ahead and reheat it?

Accepted Answer

Yes, and many cooks prefer it. Flanken only improves with a rest: braise it a day ahead, let it cool in its cooking liquid, refrigerate it, and reheat it gently the next day for even deeper flavor. That makes it a calm choice for a Shabbos or holiday table, because the main dish is finished before the busy day begins.

Question 26

How should I serve braised flanken?

Accepted Answer

Serve flanken with its own cooking juices spooned over the top, and with the vegetables that cooked in the same pot — onions, carrots, and potatoes are the classic plate. Portion the pieces at the table, keep extra sauce in a small bowl for passing, and let the beef itself be the main taste on the plate.

Question 27

Can I grill flanken Korean-style, and how should it be cut?

Accepted Answer

Yes. For Korean-style grilled flanken, ask for thin cross-cut strips, marinate them for at least a few hours or overnight, and grill or broil them hot and fast, about seven minutes a side. Thin strips are the grilling cut; thicker pieces belong in the braise or the cholent pot instead.

Question 28

What is the difference between flanken and dino ribs or short ribs 2x2?

Accepted Answer

Flanken is sliced across the bone in thin strips showing several small bone cross-sections, while dino ribs and short ribs 2x2 are larger, chunkier rib pieces cut for a long, low cook and a bigger presentation. All are in the beef case; tell the butcher the dish and he will point you to the right piece.

Question 29

Should I trim the fat off flanken before cooking it?

Accepted Answer

Leave most of it on for a slow cook. The fat and collagen in flanken are what make a braise rich and a cholent silky, and excess fat can be skimmed from the sauce after cooking. If you want a leaner piece, ask the butcher to trim it when he cuts your order.

Question 30

Can I cook flanken in a pressure cooker or Instant Pot?

Accepted Answer

Yes. Flanken that braises for hours can be cooked under pressure in a fraction of the time and still come out tender, because the cut's collagen breaks down either way. Brown the pieces first if your cooker allows it, add your braising liquid, and let the pressure release naturally for the softest result.

Question 31

How many pounds of flanken should I buy for a cholent for guests?

Accepted Answer

Tell the counter your pot size and guest count and the butcher will size the order, the same way he does every week before Shabbos. Cholent stretches further than a plated braise because the meat cooks with beans and potatoes, so the amount per person is smaller than for flanken served on its own.

Question 32

Can I buy boneless flanken for guests who prefer no bones?

Accepted Answer

Yes. Boneless flanken and prime boneless flanken are listed in the case alongside the bone-in 3-bone and 5-bone cuts. Boneless pieces portion neatly and are easier eating at the table, while bone-in pieces give a cholent or braise more body. Many families order some of each for the same pot.

Question 33

Can I buy flanken already cut into cholent-size pieces?

Accepted Answer

Yes. Tell the counter the flanken is going into a cholent and ask for cholent-sized pieces when you order. The butcher cuts flanken across the bone to the thickness your pot needs, in the store, by phone at (718) 438-8444, or online for pickup or local delivery.

Question 34

What is square-cut flanken?

Accepted Answer

Square cut is one of the flanken styles listed in the case at Satmar Meats, alongside 3-bone and 5-bone flanken, first cut and prime cut, and boneless flanken. If you are not sure which style fits your recipe, tell the butcher the dish and he will match the cut to it.

Question 35

How long does grilled flanken take to cook?

Accepted Answer

Only a few minutes per side. Ask for flanken sliced thin, about a quarter to a third of an inch across the bone, marinate it, and grill it over high heat. The thin strips caramelize fast while the small bones keep the meat juicy.

Question 36

Can I braise flanken in a sweet sauce?

Accepted Answer

Yes. Flanken braises well in broth, in wine, or in a sweet-savory sauce, cooked gently at 300 to 325 degrees for about 2.5 to 3.5 hours until the meat pulls easily from the bone. Sear the pieces first for a deeper, richer sauce.

Question 37

Can I get flanken delivered with the rest of my Shabbos order?

Accepted Answer

Yes. Order flanken online with the rest of your Shabbos shopping, choose pickup at 4402 13th Avenue or a local delivery area in the cart, and the flanken is cut at the Boro Park counter and packed with your order.

Question 38

What should I do if I need a large amount of flanken for guests?

Accepted Answer

Order ahead during the week, by phone at (718) 438-8444 or online, and give the counter your guest count. Flanken is one of the most requested cuts at the counter and the best pieces go early, so a phone order set aside for pickup is the safe plan for a full house.

Flanken & Flanken Ribs

Flanken

BEEF PRIME CLUB STEAK

BEEF PRIME MINUTE STEAK

BEEF PEPPER STEAK

BEEF CHUCK EYE STEAK

BEEF MIDDLE CHUCK

BEEF LONDON BROIL

BEEF NEW YORK STEAK

BEEF OYSTER STEAK

BEEF SWISS STEAK

BEEF FRENCH/STRIP STEAK

BEEF CHUCK STEW (GOULASH)

BEEF DELMONICO STEAK

BEEF FINGER MEAT

BEEF PRIME CUT CHUCK (BONE IN)

BEEF CLUB STEAK BONE IN

BEEF CHUCK STEAK "BONE IN"

BEEF SINGLE CHUCK

BEEF FILLET STEAK

BEEF FILLET MIGNON

BEEF BONELESS SPARE RIBS

BEEF FOR JERKY

BEEF SHOULDER LONDON BROIL

BEEF SHOULDER STEAK

BEEF STIR FRY

BEEF SANDWICH STEAK

BEEF PRIME MINUTE STEAK "THIN SLICED"

BEEF SHISH KABOB

BEEF CLUB STEAK "FROZEN"

BEEF MIDDLE CHUCK FROZEN

BEEF MINUTE STEAK "FROZEN"

BEEF FLANKEN 5 BONE

BEEF FLANKEN 3 BONE

Pepper Crusted Fillet Mignon

BEEF FLANKEN 1ST CUT

BEEF FLANKEN "PRIME CUT"

BEEF BONELESS FLANKEN

BEEF "PRIME" BONELESS FLANKEN

BEEF FLANKEN SQUARE CUT 4x4

BEEF DINO RIBS

BEEF SHORT RIBS 2x2

BEEF SPARE RIBS

BEEF MIAMI RIBS

BEEF FLANKEN "FROZEN"

BEEF CHULENT MEAT

BEEF FISHEL CALECHEL

BEEF SOFT MEAT FOR CHULENT

BEEF SHOULDER CALECHEL

BEEF MOCK CHEEK MEAT

BEEF STRIPS FOR CHULENT

FAMILY PACK BEEF CHULENT MEAT

BEEF LONDON BROIL CHULENT MEAT

BEEF CHULENT MEAT CALECHEL

BEEF CUBED FOR YAPCHIK

BEEF CHEEK

BEEF FLANKEN FAT

BEEF FLEXLECH

BEEF GROUND

BEEF GROUND LEAN

BEEF PATTIES 2

BEEF SLIDERS 8

BEEF PATTIES "PEPPER CRUSTED" 2

BEEF PATTIES "SPICED" 2

BEEF SLIDERS "PEPPER CRUSTED" 8

BEEF SLIDERS "SPICED" 8

BEEF RIB STEAK

BEEF RIB STEAK "THIN SLICE"

BEEF RIB STEAK "COWBOY"

BEEF RIB EYE STEAK

BEEF RIB STEAK "FROZEN"

BEEF "PRIME" FRENCH ROAST

BEEF "PRIME" BRISKET 2ND CUT

BEEF "PRIME" MINUTE ROAST

BEEF "PRIME" CLUB ROAST

BEEF CHUCK EYE ROAST

BEEF DECKEL ROAST

BEEF BRISKET 1ST CUT

BEEF RACK OF FLANKEN ROAST

BEEF CHUCK CALECHEL ROAST