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1. A cut of meat taken from the short ribs of beef.
2. A dish prepared from this cut of beef by boiling or stewing, often served with horseradish.
[Yiddish, from German, pl. of Flanke, flank, side, from French flanc, from Old French; see flank.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a dish made from this cut of beef
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
a strip of meat from the front end of the short ribs of beef, often boiled and served with horseradish.
[1945–50; < Yiddish, pl. of flank (< German) < French or Old French; see flank]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.