On Feb 4, 5:43*pm, ImStillMags > wrote:
> One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> be called 'special trim'. * You can buy it in cryovac packs at
> restaurant supply and some wholesale places or if you have a good
> butcher or know your grocery store butcher he can get a cryo pack for
> you.
>
> This is positively the best beef for any kind of braise or stew. *You
> can tenderize it yourself for cube steak, quick hot grill it and slice
> it thin for fajitas and Korean Bulgoki. * If you are good you can even
> use it like flank steak, and slice thin to serve.
>
> The best thing about flap meat is that it is still CHEAP. *Usually
> under $2 a pound at a restaurant store.
>
> Even if you've never heard of it, you've probably eaten it in a
> restaurant.
>
> Check it out.
>
> here's my recipe for beef stew that we served at my restaurant
>
> http://www.hizzoners.com/index.php?o...iew=article&id....

Thank God I've never been out to eat with you, you cheap ****ing
*******.