On Oct 9, 7:19*am, Janet Wilder > wrote:
> On 10/9/2012 7:02 AM, sf wrote:
>
> > On Mon, 08 Oct 2012 12:06:20 -0500, Janet Wilder
> > > wrote:
>
> >> The Milanese is a local cut of meat here. *It's a very, very thin slice
> >> of beef, probably round *or sirloin. *They bread it and shallow-fry it
> >> like a cutlet, schnitzel, what have you. I do not believe it is pounded,
> >> just sliced almost wafer-thin. *There is also a chicken version made
> >> from thin sliced chicken breast.
>
> > Thanks. *Is that the same cut people call a minute steak?
>
> I don't believe so. Milanese is thinner than minute steak.
>
> I have traveled all over the US and found that cuts of meat available in
> one part of the country are not in other parts of the country. *For
> example, you will be hard pressed to find a tri-tip on the east coast.
> Never even heard of one until I went to Southern California.
>
> The only place I can find the slightly boomerang-shaped "London Broil"
> cut is in the Mid-Atlantic area.
>
> There are cuts of meat here on the border that are decidedly Mexican or
> Tex-Mex in origin.

Do you have a meat cut called "filete"? What other name would you give
it?

I was in a Mexamerican butcher shop a long time ago, and I got the
idea that filete was their air-dried beef, but I suspect I was
mistaken.

>
> Until we traveled extensively while living in the RV, I had no idea that
> meat cuts were different from one geographic/cultural area to another.

In Chicago, London broil was flank steak sliced thinly against the
grain and rolled into coils. We had flat bone and wedge bone sirloin
steaks. In California, London Broil is a lump of round, sirloin steaks
are boneless, and there are "Market steaks."

>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.