Flank. You should cook with higher heat too, there’s no sear on that thing.
oldmanspils
Flank
Yorkiesaurus
Last 2 photos are beef heart, I cut those all the time to feed my discus fish so I’m 100% sure
EwinCdarVolve
Heart. Webbing on the final pic is a dead give away. Though I will say that first pic does look a lot like flank. The lack of any real “grain” in the cut is also characteristic of heart. A quite underrated cut, looks good.
spacegrassorcery
Flap/bavette?
RedBullyDog
I want to say liver, but it doesn’t look livery enough, it’s some sort of organ for sure
ChefSuffolk
Heart.
SuperRodster
Heartlicious
Melodic_Salamander81
flank
Temporary_Nebula_729
Skirt steak
Pipboii17
That’s heart tissue if I’ve ever seen it
AlbusSkywalker90
Flat iron.
desktoptables
I was going to guess beef liver, but saw the heart comments and I tend to agree
14 Comments
Flank. You should cook with higher heat too, there’s no sear on that thing.
Flank
Last 2 photos are beef heart, I cut those all the time to feed my discus fish so I’m 100% sure
Heart. Webbing on the final pic is a dead give away. Though I will say that first pic does look a lot like flank. The lack of any real “grain” in the cut is also characteristic of heart. A quite underrated cut, looks good.
Flap/bavette?
I want to say liver, but it doesn’t look livery enough, it’s some sort of organ for sure
Heart.
Heartlicious
flank
Skirt steak
That’s heart tissue if I’ve ever seen it
Flat iron.
I was going to guess beef liver, but saw the heart comments and I tend to agree
Cake