On 26 Feb 2007 17:30:13 -0800, "Sheldon" > wrote:

>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, "ut 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


Hmmm...it seems that if it isn't =exactly= skirt steak it's pretty
close, so I guess my next question is, do they taste about the same,
is the texture/tenderness the same, and would the preparation be about
the same? I generally either grill skirt steak (makes a fabulous
sandwich on an onion roll!) or slice it thin and stir-fry it.

Cathy