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Old 08-07-2012, 08:42 AM   #21
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Originally Posted by Harry Cobean View Post
cheers tatt...and there's me thinking it was a cut for long slow cooking....a lot cheaper than the quick cook cuts too...will give it a go & let you know
you certainly can, especially for dishes like Ropa Vieja.
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Old 08-07-2012, 12:29 PM   #22
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you certainly can, especially for dishes like Ropa Vieja.
y'see there y'go again tatt......i've never heard of it,never cooked it,sounds bl**dy wonderful....recipe please
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Old 08-07-2012, 01:44 PM   #23
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y'see there y'go again tatt......i've never heard of it,never cooked it,sounds bl**dy wonderful....recipe please
traditional Cuban/Puerto Rican/Dominican: Literally translated as old cloths(rags)

Ropa vieja - Wikipedia, the free encyclopedia



As for recipes, knock your self out!
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Old 08-07-2012, 03:44 PM   #24
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traditional Cuban/Puerto Rican/Dominican: Literally translated as old cloths(rags)

Ropa vieja - Wikipedia, the free encyclopedia



As for recipes, knock your self out!
oh my word that looks nice tatt,very very nice
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Butt Flap Meat "Bottom Sirloin Butt Flap Meat" is a cut of meat that's very popular around here for grilling. In New England we call it sirloin tips. It looks like this raw and grilled. It's always heavily marinated, teriyaki marinade is a favorite. It has a loose grain texture similar to skirt steak. It's a continuation of the flank steak in the vicinity of the tri-tip. It's most often sold as seen here but could also serve as a fajita or stir-fry meat. If braised it would fall apart to shreds like pulled pork. I'm just posting this as I had some at a cookout yesterday and was curious about it and looked it up. I suspect it sells a lot better as sirloin tips than it would as butt flap meat. Imagine seeing it on the menu in a restaurant and ordering. "Yes, I'll have the butt flap meat medium rare, please" It's a tasty cut but texture is an issue for me so I don't buy it for myself. Have you had this cut outside New England and what do you call it? 3 stars 1 reviews
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