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Flank steak is indeed a cut of meat commonly found on menus, particularly in restaurants focusing on grilled or specialized meat dishes. This cut comes from the abdominal muscles of the cow and is known for its rich flavor and relatively lean profile. Because of its texture and taste, flank steak is often marinated and grilled, making it a popular choice for a variety of dishes, such as fajitas, steak salads, or simply served with sauces and sides.

The other options, while also recognized in culinary practices, are not cuts of meat in the same primary sense that flank steak is. For example, drumsticks refer to a chicken portion rather than a cut of beef, sausage generally includes ground meat and various spices blended together rather than a single cut, and osso buco describes a dish that typically features a cross-cut of veal shank braised with vegetable, white wine, and broth, rather than being a straightforward cut of meat served alone. Thus, flank steak stands out as a traditional, standalone cut frequently highlighted on menus.