On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:

>On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
> wrote:
>
>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>
>> >On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>> > wrote:
>> >
>> >> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>> >> wrote:
>> >>
>> >> >On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>> >> >
>> >> >> On 12/1/2013 6:32 PM, sf wrote:
>> >> >>
>> >> >>> I've never seen beef sold shaved and raw.
>> >> >>
>> >> >> Probably a regional thing. A couple of the supermarkets here have it
>> >> >> all the time and any butcher could do it for you.
>> >> >
>> >> >Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>> >> >meat it is, though. Which means it's top round or something equally
>> >> >hideous.
>> >> >
>> >> >-sw
>> >> Packages of carne asada meat here are strips of something that looks
>> >> like maybe tenderized flank steak or strips of skirt steak.
>> >
>> >*Packages* of carne asada meat???? What the h*ll is that? I've seen
>> >fajita mix in the butcher case, never carne asada. That's lazy taken
>> >to the nth degree and not real carne asada, it's fajita meat! I buy a
>> >whole skirt steak, grill it and cut it up for carne asada.
>>
>> We weren't discussing what I do or what you do, but what I have seen
>> labeled in the meat case. But, if you buy a whole skirt steak to
>> grill and cut up to make carne asada, what's different about buying a
>> top sirloin piece, grilling and cutting it up to make a steak
>> sandwich?
>
>They are talking about presliced paper thin meat.

Yes? I can do it that way as well. The meat is slightly frozen when
you slice it, I need to take care that I don't slice so thinly that
the meat falls apart. But you can get reasonably close cutting the
meat after cooked. It's just knife work before or after cooking. I
haven't seen the paper-thin meat here because I have never looked for
it. It's always been my mind set to do it myself.
Janet US