On 12/2/2013 4:03 PM, sf wrote:
> On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
> > wrote:
>
>> 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.
>
> So, you end up with a roast you have to freeze or cook after you shave
> off the meat for your Philly sandwich. I don't want that.
>
https://www.youtube.com/watch?v=IVKcMApxvMw

How to make Philly Cheesesteaks
averageiowaguy