On Dec 28, 6:39*pm, Cheryl > wrote:
> On 12/28/2011 12:55 PM, spamtrap1888 wrote:
>
> > Flank steak has never been cheap since I began buying it in the 1970s.
> > After all, there are only two flanks per beef animal. At that time it
> > was popular for stirfrying, which was in vogue.
>
> I thought that was flat iron steak, or are they the same, or maybe it's
> another cut with only two per cow?

Flank steaks come from the abdomen; flat iron steaks (according to
wikip) from the shoulder, right next to the rotator cuff.