On Tue, 06 Apr 2004 19:40:03 -0500, Katra
> wrote:

> In article > ,
> Dog3 <dognospam@adjfkdla;not> wrote:
>
> > "Bob Myers" > tap, tap, tapped out in
> > :
> >
> > >
> > > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > > 4...
> > >> I have a hard time accepting it because it is misleading. According to
> > >> your logic pot roast, fajitas etc. are a specific cut of meat.
> > >
> > > Well, actually..."fajita", at least, IS a specific cut of meat,
> > > in its original usage (as the etymology of the word itself
> > > makes clear). See:
> > >
> > > http://www.houstonpress.com/issues/2000-09-28/cafe.html
> > >
> > > Admittedly, in its current American usage, "fajitas" has come
> > > to mean a specific dish, regardless of the meat it's prepared
> > > with. But it IS also, or at least was, a specific cut - which is
> > > all Steve was claiming for "London broil" as well. I have
> > > no idea why some people feel that they simply MUST object
> > > to this.
> > >
> > > Bob M.
> >
> > Thanks for the link but the article states the fajita meat "refers" to the
> > diaphram of the steer. Fajita is still a dish and prep method IMO. I
> > don't object to Steve's usage of london broil but I assure you, many
> > different cuts of meat can, and are, used for london broil. Now, on to pot
> > roast...
>
> For Fajita's I generally use Brisket, shoulder or round, sometime
> sirloin if it is on sale. ;-)
>

It's a skirt steak.
http://whatscookingamerica.net/Q-A/SkirtSteak.htm


Practice safe eating - always use condiments