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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.]
(Cookery) a dish made from this cut of beef
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]