Flanken (1951)

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   DARE has 1958 for "flanken," which is "a cut of beef similar to short ribs or flank steak."  ("Esp in Jewish communities.")
   The NEW YORK TIMES should give us our first hits, and it does.


(PROQUEST HISTORICAL NEWSPAPERS)
  Display Ad 1 -- No Title; New York Times (1857-Current file), New York, N.Y.; Oct 15, 1953; pg. 2, 1 pgs

  Display Ad 1 -- No Title; New York Times (1857-Current file), New York, N.Y.; Oct 9, 1953; pg. 2, 1 pgs

  Display Ad 1 -- No Title; New York Times (1857-Current file), New York, N.Y.; Sep 23, 1953; pg. 2, 1 pgs

  Over-the-Counter Market; Wall Street Journal (1889-Current file), New York, N.Y.; Apr 22, 1952; pg. 18, 1 pgs

  News of Food; Housewives Urged to Be Familiar With Beef Cuts and Price Ceilings Pot Roast Important Now How the French Do It Flour as Sauce Thickening ; New York Times (1857-Current file), New York, N.Y.; Sep 12, 1951; pg. 35, 1 pgs
("Some of his tips: Flanken, part of the brisket, is particularly good for hamburger;...")

  Ceiling Prices for Kosher Beef; New York Times (1857-Current file), New York, N.Y.; May 20, 1951; pg. 54, 1 pgs
("Plate (bone in, also called plate flanken or leg bone flanken)")