Flank vs. Side

Attribute	Flank	Side
Definition	The side of a person's or animal's body between the ribs and the hip	The position or direction to the right or left of an object, place, or central point
Usage in Cooking	Flank steak is a cut of beef taken from the abdominal muscles of the cow	Side dishes are served alongside the main course
Position	Located on the side of the body	Located to the right or left of something
Etymology	From Old French "flanc" meaning "side"	From Old English "sīde" meaning "flank or side"

Introduction

When it comes to cuts of meat, flank and side are two popular options that are often used in various dishes. While both cuts come from different parts of the animal, they have their own unique attributes that make them stand out. In this article, we will compare the attributes of flank and side to help you understand the differences between the two.

Texture

Flank steak is known for its lean and fibrous texture, making it a popular choice for dishes that require a tender yet chewy bite. On the other hand, side meat tends to be more fatty and tender, with a softer texture that melts in your mouth. The texture of flank steak makes it ideal for marinating and grilling, while side meat is often used in dishes that require slow cooking to render the fat and create a rich flavor.

Flavor

Flank steak has a bold, beefy flavor that is enhanced when marinated and grilled to perfection. The lean nature of flank steak allows it to absorb flavors easily, making it a versatile cut that can be used in a variety of dishes. Side meat, on the other hand, has a rich and savory flavor that comes from the marbling of fat throughout the cut. This fat content adds depth and richness to dishes, making side meat a popular choice for braising and roasting.

Cooking Methods

Flank steak is best cooked quickly over high heat, such as grilling or broiling, to achieve a medium-rare to medium doneness. The lean nature of flank steak means that it can become tough if overcooked, so it is important to monitor the cooking time carefully. Side meat, on the other hand, benefits from slow cooking methods like braising or roasting, which allow the fat to render and create a tender, flavorful dish.

Uses in Dishes

Flank steak is often used in dishes like fajitas, stir-fries, and salads, where its lean texture and bold flavor can shine. The versatility of flank steak makes it a popular choice for a wide range of cuisines and cooking styles. Side meat, on the other hand, is commonly used in dishes like stews, roasts, and casseroles, where the rich flavor and tender texture of the meat can be fully appreciated.

Health Benefits

Flank steak is a lean cut of meat that is low in fat and calories, making it a healthy choice for those looking to maintain a balanced diet. The lean nature of flank steak also means that it is a good source of protein and essential nutrients like iron and zinc. Side meat, on the other hand, is higher in fat and calories due to the marbling of fat throughout the cut. While side meat can be enjoyed in moderation, it may not be the best choice for those looking to reduce their fat intake.

Conclusion

In conclusion, flank and side are two distinct cuts of meat that offer unique attributes for different types of dishes. Flank steak is known for its lean texture and bold flavor, making it a versatile choice for grilling and marinating. Side meat, on the other hand, has a rich and savory flavor that comes from the marbling of fat throughout the cut, making it ideal for slow cooking methods like braising and roasting. Whether you prefer the lean texture of flank steak or the rich flavor of side meat, both cuts have their own place in the culinary world.