The thick flank is a beef cut from the top of the round just beyond the sirloin and is the solid muscle group just above the kneecap, from the hindquarter at the front of the thigh, in front of the hip on the rump. It can weigh from 5.5 to 7.25 kg (12-16 lb). It is a useful cut for the home. It can be cut into steaks, cubed for kebabs, or trimmed, split and the two halves rolled and tied to make a small roasting joint suitable for spit-roasting. It is a tasty cut, though not as tender as sirloin. It is lean like topside or silverside. It is more suitable for braising, sautéeing and pot roasting than roasting.
