On Feb 27, 12:04�am, cathy > wrote:
> 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...archive/2005/0....
>
> >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?

Yes, yes, and yes.

> I generally either grill skirt steak (makes a fabulous
> sandwich on an onion roll!) or slice it thin and stir-fry it.

Either method works well... just don't over cook or you'll have saddle
leather. You might try various marinades too.

If you shop at the same place you'll usually get the same cut
regardless of which name they use... butchers typically do things
consistantly their own particular way. And butchers tend to take the
best of these cuts home for themselves.

Sheldon