I've seen references to it being skirt steak, hanger steak, flank,
and even brisket. Part of the problem is that probably because
today's meat cutters are pretty clueless and would rather outright
lie to customers than admit they don't know or offer to find out.

I take it plate is a combination of several more popular cuts.
Which ones?

I lost my copy of NAMP and IMPS doesn't have a 140. Anybody with
NAMP care to enlighten me with the common names (not muscle names)?

I know it's between the brisket and foreshank - that much most sites
agree on. And probably includes the outside skirt (for that matter,
what do inside and outside skirts refer to - the inside and the
outside of the plate?)

-sw

Sqwertz > writes:

> I've seen references to it being skirt steak, hanger steak, flank,
> and even brisket. Part of the problem is that probably because
> today's meat cutters are pretty clueless and would rather outright
> lie to customers than admit they don't know or offer to find out.

Where do you get that from? Todays meat cutters, properly trained ones
and not the clones in Walmart etc, know their stuff as well if not
better as before. Its called education.

On Feb 21, 11:23*am, Sqwertz > wrote:
> I've seen references to it being skirt steak, hanger steak, flank,
> and even brisket. *Part of the problem is that probably because
> today's meat cutters are pretty clueless and would rather outright
> lie to customers than admit they don't know or offer to find out.
>
> I take it plate is a combination of several more popular cuts.
> Which ones?
>
> I lost my copy of NAMP and IMPS doesn't have a 140. *Anybody with
> NAMP care to enlighten me with the common names (not muscle names)?
>
> I know it's between the brisket and foreshank - that much most sites
> agree on. *And probably includes the outside skirt (for that matter,
> what do inside and outside skirts refer to - the inside and the
> outside of the plate?)
>
> -sw

Here's a diagram

http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

Bogbrush wrote:
> Sqwertz > writes:
>
>> I've seen references to it being skirt steak, hanger steak, flank,
>> and even brisket. Part of the problem is that probably because
>> today's meat cutters are pretty clueless and would rather outright
>> lie to customers than admit they don't know or offer to find out.
>
> Where do you get that from? Todays meat cutters, properly trained ones
> and not the clones in Walmart etc, know their stuff as well if not
> better as before. Its called education.



Have you looked in the back room of a supermarket meat department
lately? For the most part, no one "cuts" meat. They unwrap it
from large packages that come from a central warehouse and rewrap it
in clear plastic in smaller packages. I think in most stores you'd have
a hard time finding a side of beef, or even a fore- or hind-quarter.
Many places even get their hamburger preground. Union wages have caused
the stores to do away with butchers and replace them with part time
"wrappers".

gloria p

On Sun, 21 Feb 2010 20:50:19 +0100, Bogbrush wrote:

> Sqwertz > writes:
>
>> I've seen references to it being skirt steak, hanger steak, flank,
>> and even brisket. Part of the problem is that probably because
>> today's meat cutters are pretty clueless and would rather outright
>> lie to customers than admit they don't know or offer to find out.
>
> Where do you get that from? Todays meat cutters, properly trained ones
> and not the clones in Walmart etc, know their stuff as well if not
> better as before. Its called education.

Bullshit. I've heard them lie to customers *all* the time. I know
a lie when I see them because I happen to more than most of them.
I've only had them lie to me once in recent years. But I'= wouldn't
be asking them any questions int he first place. Rather, I'm the
one who brings them all sorts of mis-marked packages (when not to my
advantage).

-sw

On Sun, 21 Feb 2010 14:45:14 -0700, gloria.p wrote:

> Bogbrush wrote:
>> Sqwertz > writes:
>>
>>> I've seen references to it being skirt steak, hanger steak, flank,
>>> and even brisket. Part of the problem is that probably because
>>> today's meat cutters are pretty clueless and would rather outright
>>> lie to customers than admit they don't know or offer to find out.
>>
>> Where do you get that from? Todays meat cutters, properly trained ones
>> and not the clones in Walmart etc, know their stuff as well if not
>> better as before. Its called education.
>
> Have you looked in the back room of a supermarket meat department
> lately? For the most part, no one "cuts" meat. They unwrap it
> from large packages that come from a central warehouse and rewrap it
> in clear plastic in smaller packages. I think in most stores you'd have
> a hard time finding a side of beef, or even a fore- or hind-quarter.
> Many places even get their hamburger preground. Union wages have caused
> the stores to do away with butchers and replace them with part time
> "wrappers".

My main grocer gets cryovaced or wax-boxed primal cuts and cut them
down to size at the store, grinding any trimmings. They have a
central meat processing facility in San Antonio where they do get
while sides, supplemented by plenty of case-ready cryovac from the 3
or 4 major processors (Swift, Farmland, Tyson, Excel)

-sw

On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:

> Here's a diagram
>
> http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

I know the diagrams. It wouldn't surprise some people to know I
have a 4' x 7' poster hanging in my dining room.

-sw

On Sun, 21 Feb 2010 20:50:19 +0100, Bogbrush wrote:

> Sqwertz > writes:
>
>> I've seen references to it being skirt steak, hanger steak, flank,
>> and even brisket. Part of the problem is that probably because
>> today's meat cutters are pretty clueless and would rather outright
>> lie to customers than admit they don't know or offer to find out.
>
> Where do you get that from? Todays meat cutters, properly trained ones
> and not the clones in Walmart etc, know their stuff as well if not
> better as before. Its called education.

BTW: I forgot to ask your angle on this. I see you didn't know the
answer to the question. So that would make you a meat cutter, I
assume?

-sw

In article >,
Sqwertz > wrote:

> On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
>
> > Here's a diagram
> >
> > http://culinaryarts.about.com/od/bee...tsofbeef_5.htm
>
> I know the diagrams. It wouldn't surprise some people to know I
> have a 4' x 7' poster hanging in my dining room.

The only thing that surprises me is that it doesn't take up the whole
wall!

--
Dan Abel
Petaluma, California USA

On Feb 21, 1:23*pm, Sqwertz > wrote:
> I've seen references to it being skirt steak, hanger steak, flank,
> and even brisket. *Part of the problem is that probably because
> today's meat cutters are pretty clueless and would rather outright
> lie to customers than admit they don't know or offer to find out.
>
> I take it plate is a combination of several more popular cuts.
> Which ones?
>
> I lost my copy of NAMP and IMPS doesn't have a 140. *Anybody with
> NAMP care to enlighten me with the common names (not muscle names)?
>
> I know it's between the brisket and foreshank - that much most sites
> agree on. *And probably includes the outside skirt (for that matter,
> what do inside and outside skirts refer to - the inside and the
> outside of the plate?)
>
> -sw

http://askabutcher.proboards.com/index.cgi
He might be able to help you.

Pierre

Dan Abel wrote:
>
> In article >,
> Sqwertz > wrote:
>
> > On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
> >
> > > Here's a diagram
> > >
> > > http://culinaryarts.about.com/od/bee...tsofbeef_5.htm
> >
> > I know the diagrams. It wouldn't surprise some people to know I
> > have a 4' x 7' poster hanging in my dining room.
>
> The only thing that surprises me is that it doesn't take up the whole
> wall!

What? He doesn't have the fiberglass full-size
animal model?

"Pierre" > wrote in message
...

>
> http://askabutcher.proboards.com/index.cgi
> He might be able to help you.

Is this a direct link to Jeffrey Dahlmer?

--
Nonny

ELOQUIDIOT (n) A highly educated, sophisticated,
and articulate person who has absolutely no clue
concerning what they are talking about.
The person is typically a media commentator or politician.

On Sun, 21 Feb 2010 15:03:46 -0800, Dan Abel wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
>>
>>> Here's a diagram
>>>
>>> http://culinaryarts.about.com/od/bee...tsofbeef_5.htm
>>
>> I know the diagrams. It wouldn't surprise some people to know I
>> have a 4' x 7' poster hanging in my dining room.
>
> The only thing that surprises me is that it doesn't take up the whole
> wall!

Kandinsky didn't make them that big.

<http://www.scottzagar.com/arthistory/timelines.php?page=event&e_id=2356>

Art only a mother could love.

-sw

On Sun, 21 Feb 2010 15:09:59 -0800, Mark Thorson wrote:

> Dan Abel wrote:
>>
>> In article >,
>> Sqwertz > wrote:
>
>>> I know the diagrams. It wouldn't surprise some people to know I
>>> have a 4' x 7' poster hanging in my dining room.
>>
>> The only thing that surprises me is that it doesn't take up the whole
>> wall!
>
> What? He doesn't have the fiberglass full-size
> animal model?

My doorbell mooos, if that's any consolation.

-sw

On Sun, 21 Feb 2010 16:19:28 -0600, Sqwertz wrote:

> On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
>
>> Here's a diagram
>>
>> http://culinaryarts.about.com/od/bee...tsofbeef_5.htm
>
> I know the diagrams. It wouldn't surprise some people to know I
> have a 4' x 7' poster hanging in my dining room.
>
> -sw

<snort>

your pal,
blake