Bogbrush wrote:
> 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.



Have you looked in the back room of a supermarket meat department
lately? For the most part, no one "cuts" meat. They unwrap it
from large packages that come from a central warehouse and rewrap it
in clear plastic in smaller packages. I think in most stores you'd have
a hard time finding a side of beef, or even a fore- or hind-quarter.
Many places even get their hamburger preground. Union wages have caused
the stores to do away with butchers and replace them with part time
"wrappers".

gloria p