On Feb 26, 8:08�pm, cathy > wrote:
> Sheldon, you're probably the best person to answer this question.
>
> In the last few years beef which to me looks just like skirt steak has
> been labeled and sold as "beef flap meat" in the supermarket (Ralphs,
> Vons - I'm in Los Angeles). I can never seem to find skirt steak any
> more.
>
> IS it the same thing? Are they just repackaging skirt steak with a
> name more familiar to the Latino consumer, who is the one most likely
> to purchase that particular cut of meat? Or is it a different cut of
> meat? I've asked the "butchers" in the market, *but I've never gotten
> a straight answer.


Hmm, what's in a name... there are so many different names for the
same thing. A lot depends on where you shop. There are different
cuts of hanger steak depending on how far foward or back... and then
there is diaphragm meat.

http://www.sfgate.com/cgi-bin/articl...DG2BBNBS01.DTL

http://www.gourmetsleuth.com/beefcuts.htm

Actually it depends a lot on where the butcher decides to cut... all
are good.

Sheldon