Flank at 88°: Grilling — Section 908: Grilling

Cook Flank as Grilling to 88° at the centre. Plate as Fajitas. Angle 1: check thickness before the clock. Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender. When reading the “Grilling” stage inside the Flank atlas entry, recording both the reference period and the operating boundary around figure 88 prevents common misinterpretations in real-world decisions.

The grain should run clearly in one direction, and the silverskin should already be trimmed away. Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it. Whole-muscle flank is usually ungraded at retail; grain direction matters more than the stamp. Cross-checking field checklists against the comparison lab shows that metric 88 under “Grilling” for Flank never acts in isolation; it shifts alongside structural constraints and local standards.

Cook Flank as Grilling to 88° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Flank needs heat through to 88° before “Grilling” makes sense. 88 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.