Flank steak features thick, coarse muscle fibers with extraordinary protein density and minimal fat. Calculate the exact protein grams per ounce, per serving slice, and total cooked platter yield across various marinades and doneness levels.
Pro Tip for Flank Steak & Skirt Steak High-Density Protein Calculator: Always measure with an instant-read thermometer probe and rest pasture-raised meats on an elevated wire rack for optimal juiciness and flavor retention.
Variables & Parameters
16 oz raw
8 slices
Calculated Targets
Primary Target
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Optimal Target
Total Platter Protein
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Protein Per Slice
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Cooked Platter Oz
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Total Platter Kcal
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Fiber Density Rating
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| Raw Flank Weight | Cooked Mass | Total Protein | Natural Fat | Total Calories | Protein / Slice (8 Slices) |
|---|---|---|---|---|---|
| 8 oz Raw Cut | 6.2 oz (176g) | 52.8 g | 13 g | 330 kcal | 6.6 g / slice |
| 12 oz Raw Cut | 9.4 oz (266g) | 79.2 g | 20 g | 496 kcal | 9.9 g / slice |
| 16 oz (1 lb Standard) | 12.5 oz (354g) | 105.6 g | 27 g | 661 kcal | 13.2 g / slice |
| 24 oz (1.5 lb Large) | 18.7 oz (530g) | 158.4 g | 40 g | 992 kcal | 19.8 g / slice |
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