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Fernandez agreed, and went to his local butcher and asked what the best cut of meat would be for such a project, and the butcher told him flank steak.
In some regions, bacon will be added between the flank steak and the veal grind.
Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor.
Flank steak was chosen as the material to use, with the meat coming from his family butcher.
Flank steak is best when it has a bright red color.
The dress is stitch together from 50-60 pounds of raw flank steak and must be constructed anew each time it is shown.
The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak.
Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks.
The work was composed of 50 pounds of raw flank steaks sewn together, and hung on a hanger.
Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank.
