"Dimitri" > wrote in message
...
>
> "jmcquown" > wrote in message
> . ..
>> Dimitri wrote:
>>> "jmcquown" > wrote in message
>>> . ..
>>>>> TFM®
>>>>
>>>> Just curious... from what part of the cow? I've never seen a cut of
>>>> beef at the supermarket (or the butcher shop, for that matter) marked
>>>> "fajitas".
>>>>
>>>> Jill
>>>
>>> Skirt steak.
>>>
>>> http://whatscookingamerica.net/Histo...itaHistory.htm
>>>
>>> Dimitri
>>
>> Ah, so is this like a supermarket labelling something "stew beef" or
>> "London broil"? Because I've never seen a diagram of cuts of beef from a
>> cow marked "fajitas"
>>
>> Jill
>
> IMHO London Broil is the biggest con-job in history.
>
> I'd like to have a dollar for every phone call I've had asking how to cook
> London Broil and have it come out tender.
>
> I think it's only good for making GROUND ROUND.
>
> Dimitri
>
>

Slice paper thin. Other than that, you are correct.

TFM®