On 10/9/2012 11:42 AM, spamtrap1888 wrote:
> 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?

We don't have anything called that. It's a very, very thinly sliced
piece of either round or sirloin.
>
> 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."
Never heard of a "market steak"



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