Sqwertz > writes:

> I've seen references to it being skirt steak, hanger steak, flank,
> and even brisket. Part of the problem is that probably because
> today's meat cutters are pretty clueless and would rather outright
> lie to customers than admit they don't know or offer to find out.

Where do you get that from? Todays meat cutters, properly trained ones
and not the clones in Walmart etc, know their stuff as well if not
better as before. Its called education.