One cut of beef I use a lot is called 'flap meat'.....it can sometimes
be called 'special trim'. You can buy it in cryovac packs at
restaurant supply and some wholesale places or if you have a good
butcher or know your grocery store butcher he can get a cryo pack for
you.

This is positively the best beef for any kind of braise or stew. You
can tenderize it yourself for cube steak, quick hot grill it and slice
it thin for fajitas and Korean Bulgoki. If you are good you can even
use it like flank steak, and slice thin to serve.

The best thing about flap meat is that it is still CHEAP. Usually
under $2 a pound at a restaurant store.

Even if you've never heard of it, you've probably eaten it in a
restaurant.

Check it out.

here's my recipe for beef stew that we served at my restaurant

http://www.hizzoners.com/index.php?o...eats&Itemid=60

On Feb 4, 5:43*pm, ImStillMags > wrote:
> One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> be called 'special trim'. * You can buy it in cryovac packs at
> restaurant supply and some wholesale places or if you have a good
> butcher or know your grocery store butcher he can get a cryo pack for
> you.
>
> This is positively the best beef for any kind of braise or stew. *You
> can tenderize it yourself for cube steak, quick hot grill it and slice
> it thin for fajitas and Korean Bulgoki. * If you are good you can even
> use it like flank steak, and slice thin to serve.
>
> The best thing about flap meat is that it is still CHEAP. *Usually
> under $2 a pound at a restaurant store.
>
> Even if you've never heard of it, you've probably eaten it in a
> restaurant.
>
> Check it out.
>
> here's my recipe for beef stew that we served at my restaurant
>
> http://www.hizzoners.com/index.php?o...iew=article&id....

Thank God I've never been out to eat with you, you cheap ****ing
*******.

On Thu, 4 Feb 2010 21:52:34 -0800 (PST), projectile vomit chick
> wrote:

>On Feb 4, 5:43*pm, ImStillMags > wrote:
>> One cut of beef I use a lot is called 'flap meat'.....it can sometimes
>> be called 'special trim'. * You can buy it in cryovac packs at
>> restaurant supply and some wholesale places or if you have a good
>> butcher or know your grocery store butcher he can get a cryo pack for
>> you.
>>
>> This is positively the best beef for any kind of braise or stew. *You
>> can tenderize it yourself for cube steak, quick hot grill it and slice
>> it thin for fajitas and Korean Bulgoki. * If you are good you can even
>> use it like flank steak, and slice thin to serve.
>>
>> The best thing about flap meat is that it is still CHEAP. *Usually
>> under $2 a pound at a restaurant store.
>>
>> Even if you've never heard of it, you've probably eaten it in a
>> restaurant.
>>
>> Check it out.
>>
>> here's my recipe for beef stew that we served at my restaurant
>>
>> http://www.hizzoners.com/index.php?o...iew=article&id...
>
>Thank God I've never been out to eat with you, you cheap ****ing
>*******.

Who would want to go out to eat with you vile bitch.

On Feb 4, 9:52*pm, projectile vomit chick
> wrote:
> On Feb 4, 5:43*pm, ImStillMags > wrote:
>
>
>
> > One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> > be called 'special trim'. * You can buy it in cryovac packs at
> > restaurant supply and some wholesale places or if you have a good
> > butcher or know your grocery store butcher he can get a cryo pack for
> > you.
>
> > This is positively the best beef for any kind of braise or stew. *You
> > can tenderize it yourself for cube steak, quick hot grill it and slice
> > it thin for fajitas and Korean Bulgoki. * If you are good you can even
> > use it like flank steak, and slice thin to serve.
>
> > The best thing about flap meat is that it is still CHEAP. *Usually
> > under $2 a pound at a restaurant store.
>
> > Even if you've never heard of it, you've probably eaten it in a
> > restaurant.
>
> > Check it out.
>
> > here's my recipe for beef stew that we served at my restaurant
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> Thank God I've never been out to eat with you, you cheap ****ing
> *******.

ok...........................

well, this thread got off to a great start..............

"ImStillMags" > wrote in message
...
> One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> be called 'special trim'. You can buy it in cryovac packs at
> restaurant supply and some wholesale places or if you have a good
> butcher or know your grocery store butcher he can get a cryo pack for
> you.
>
> This is positively the best beef for any kind of braise or stew. You
> can tenderize it yourself for cube steak, quick hot grill it and slice
> it thin for fajitas and Korean Bulgoki. If you are good you can even
> use it like flank steak, and slice thin to serve.
>
> The best thing about flap meat is that it is still CHEAP. Usually
> under $2 a pound at a restaurant store.
>
> Even if you've never heard of it, you've probably eaten it in a
> restaurant.
>
> Check it out.
>
> here's my recipe for beef stew that we served at my restaurant
>
> http://www.hizzoners.com/index.php?o...eats&Itemid=60
>
Here's a full article on flap meat. They don't recommend stew making with
it.
http://tinyurl.com/ax473

On Feb 5, 7:54*am, "Janet Bostwick" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
>
>
> > One cut of beef I use a lot is called 'flap meat'.....it can sometimes
> > be called 'special trim'. * You can buy it in cryovac packs at
> > restaurant supply and some wholesale places or if you have a good
> > butcher or know your grocery store butcher he can get a cryo pack for
> > you.
>
> > This is positively the best beef for any kind of braise or stew. *You
> > can tenderize it yourself for cube steak, quick hot grill it and slice
> > it thin for fajitas and Korean Bulgoki. * If you are good you can even
> > use it like flank steak, and slice thin to serve.
>
> > The best thing about flap meat is that it is still CHEAP. *Usually
> > under $2 a pound at a restaurant store.
>
> > Even if you've never heard of it, you've probably eaten it in a
> > restaurant.
>
> > Check it out.
>
> > here's my recipe for beef stew that we served at my restaurant
>
> >http://www.hizzoners.com/index.php?o...iew=article&id...
>
> Here's a full article on flap meat. *They don't recommend stew making with
> it.http://tinyurl.com/ax473- Hide quoted text -
>
> - Show quoted text -

The article is focusing on the cut as a steak. You can treat it
like a steak or you can braise it. I've been using it for
a braising meat for years. It's very lean and it braises down to a
silkiness that is hard to beat.