Flank vs Outside Round — What's the Difference?
Quick Answer
Flank (flank steak) and Outside Round (bottom round (outside round)) are not the same cut: Flank is flank primal (abdominal flank steak); Outside Round is round primal (Outer thigh of the hindquarter).
Canonical entities: Flank · Outside Round
Side-by-side
| flank | outside round | |
|---|---|---|
| Primal | flank | round |
| Muscle / location | abdominal flank steak | Outer thigh of the hindquarter |
| Character | Long, fibrous abdominal cut; benefits from slicing across the grain. | From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round. |
Key differences
- Different primals: flank vs round.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Flank
Pick Flank when you want its specific marbling/texture profile: Long, fibrous abdominal cut; benefits from slicing across the grain.
Outside Round
Pick Outside Round when its primal/muscle traits fit the dish: From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.
Flank and Outside Round are different canonical muscles/primals: Flank is flank (abdominal flank steak); Outside Round is round (Outer thigh of the hindquarter).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: flank (what-is) · outside round (what-is) · flank hub · outside round hub