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Old 04-19-2011, 07:04 AM   #11
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Originally Posted by Caslon View Post
I don't buy T-bone steaks anymore for the same reason, way expensive now. I wish the industry would start selling "thin cut" T-bone steaks, I'm seeing more and more other steaks being cut thinner to save the consumer some money.
The industry only does things to help the industry. I believe the industry is offering smaller portions to make the prices seem reasonable. It is common now to see downsized portions. Same packaging, no mention of contents size change(except for the smallprint) , but at the same price. http://wcbsfm.radio.com/2011/01/06/s...ns-same-price/They are shaving 5 to 10% off of sizes/weights instead of raising prices. Scam-a-lam-a-ding-dong.

Up here you can buy potatoes in 7 lb bags for what you used to pay for 10 lb bags. 7lb bags? Has there been lots of requests for 7lb bags of potatoes? Is the industry really filling a demand here? No. Strictly a marketing ploy to make more money.
Sorry for the rant.....
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Old 04-19-2011, 08:35 AM   #12
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Is flank what we call skirt over here?
No they are different cuts, like Pacanis says.

Similar, though.
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Old 04-19-2011, 09:30 AM   #13
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Here's what flank (left) and skirt (right) steaks look like.

Flank is a thicker cut with more body than skirt.
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Old 04-19-2011, 10:44 AM   #14
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The skirt steak is from the belly below the chuck, the flank is below the loin.
There are still 2 of each on a beef animal, and neither is ground or made into stew meat, so there is the same amount proportionally around today as before. What happens is that meat vendors get creative with their naming and chefs get creative with cheaper cuts of meat, both trending toward prices being raised. Skirt steak was formerly called plate, and you couldn't give it away. Flank steak is now generally marketed as London broil or something similar. It pays to be able to recognize cuts of meat in the market.
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Old 04-19-2011, 11:13 AM   #15
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Originally Posted by Caslon View Post
I don't buy T-bone steaks anymore for the same reason, way expensive now. I wish the industry would start selling "thin cut" T-bone steaks, as they do with other steaks, to make it less expensive for that kind of great tasting bone in meat. I've not seen any T-Bone steaks cut thin sliced yet. I'm seeing more and more other steaks being cut thinner to save the consumer some money.

I don't think a thin cut works for a premium cut of steak. Difficult to properly cook it.

When porterhouses and NY strips are cut thin it makes me mad.
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Old 04-19-2011, 01:22 PM   #16
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Quote:
Originally Posted by jennyema View Post
I don't think a thin cut works for a premium cut of steak. Difficult to properly cook it.

When porterhouses and NY strips are cut thin it makes me mad.
I wouldn't want my porterhouse too thin either.

Around here they sell T-bone with a only teeny bit of tenderloin, thinly sliced, and call it a wing steak.
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Old 04-19-2011, 01:23 PM   #17
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Originally Posted by jennyema View Post
When NY strips are cut thin it makes me mad.
Then it is good for a sandwhich with fried onions and HP.
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Old 04-19-2011, 01:43 PM   #18
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Then it is good for a sandwhich with fried onions and HP.
Not if it has a bone in it. For a sammy you want a boneless steak
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Old 04-19-2011, 02:00 PM   #19
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Not if it has a bone in it. For a sammy you want a boneless steak
I've never seen bones in a striploin before. Do you folks have bones in your striploins down there, south of the border?
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Old 04-19-2011, 02:02 PM   #20
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Flank is related to skirt and can be used in similar recipes. My favorite is to marinade with an Asian-based marinade, then grill and cut across the grain. The carving, to me, is the real key, that and not over-cooking it.

In the winter, I buy little flat iron steaks, and again carving is key. I slice thinly and marinade, then stir fry or make stroganof or something similar. But still, the carving and marinading is crucial.

I agree, what cracks me up is this used to be a bargain cut of meat. I found a piece of flat iron in the back of my freezer ... and compared it to a piece in the front. The price has doubled! When I was a kid, Mom used to stuff flank steak and it was a bargain meal. I don't think I ever had any of the cuts that are more expensive until I was well into my twenties and buying my own food.
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