On Sun, 21 Feb 2010 20:50:19 +0100, 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.

BTW: I forgot to ask your angle on this. I see you didn't know the
answer to the question. So that would make you a meat cutter, I
assume?

-sw