Talk:Flank steak

message: Two WikiPedia articles (Skirt steak and Flank steak) each claim to be the souce for the Mexican dish called Arrachera.  I had always understood that Arrachera was the Skirt steak, however I am no authority in this area, but I would like to know the real facts of this matter.
AGREED.  Arrachera is skirt steak.   See :  Ricardo Muñoz in his great Diccionario Enciclopedico de la Gastronomia Mexicana describes the cut as being the part that runs along the ribs ... and compare to the diagram at Wiki : Skirt Steak
See also:  "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to mean the diaphragm muscle of a steer or what we call "skirt" steak.
See also: confusion surrounding the difference between skirt and flank steaks  — Preceding unsigned comment added by JoeBonifazi (talk • contribs) 14:07, 8 June 2011 (UTC)
thread_title:  Arrachera is not a flank steak? 

message: Also bavette steak is not necessarily flank steak.  It can also be flap meat, which comes from close to where the flank is taken out, but it is a completely separate piece from further up the side and and back from the flank steak.   — Preceding unsigned comment added by Blleininger (talk • contribs) 03:22, 28 January 2011 (UTC)
thread_title:  bavette is not necessarily flank steak  

message: Why does the lede mention Columbia and South America?  What about Britain?  France?  Italy?  I suggest that regionalisms be put in the body of the article. --Richardson mcphillips (talk) 01:05, 18 February 2017 (UTC)
thread_title:  unbalanced lede 

message: Matambre refers to a think cutaneous muscle (Cutaneous trunci) while the Flank is the muscular portion of the rectus abdominis.  There are notable different, visually and in tenderness.  — Preceding unsigned comment added by 190.99.102.190 (talk) 17:50, 4 February 2019 (UTC)
thread_title:  Matambre is not flank stake 

message: The article says that it's the "cut of beef steak taken from the abdominal muscles of the cow", but anyone familiar with the beef industry doesn't refer to these as "cows", as that term is primarily used for milk production or those which are for milking, and particularly, a house cow or family farm's "milker". Milk cows are female and usually of different breeds, ideal for milk production. Comparatively, cattle raised for meat and human consumption are called "beef cattle", and they are typically male.  A female is typically called a cow, and a young female calf that hasn't given birth to calves is a heifer. Whereas, an intact male, such as for breeding, is called a bull; and, castrated males, which are typically used for meat, are called steers.  There may be occasional deviation from this, but such meat is considered inferior or non-standard.  Quality beef is not taken indiscriminately from "cows". The meat is taken from particular steers of good breeding, genetics, physical characteristics, etc., which is a very different business than raising milk cows for dairy production.  — Preceding unsigned comment added by 99.35.17.4 (talk) 00:39, 1 March 2024 (UTC)
thread_title:  Respect to Terminology — they're not "cows", but steers or beef cattle