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Old 01-18-2005, 03:20 PM   #1
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Skirt steak vs. London broil Shoulder cut

One thing I am not very good at in the kitchen is knowing the different cuts of meat and when to use which. I made London Broil the other day from a shoulder cut. I paid about $4 for a pound and a half. I have made fajitas before from skirt steak which is much more expensive. My question is what is the difference between these two cuts and if I wanted to make inexpensive fajitas, could I just use the same cut I used for London Broil? Why or why not?

***edited to say maybe it was flank steak I used and not skirt steak. I really can't remember.

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Old 01-18-2005, 03:24 PM   #2
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See if this of any help.
http://www.recipegoldmine.com/kitchart/kitchart70.html
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Old 01-18-2005, 05:39 PM   #3
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Thanks Rainee. That is a very helpful link. It doesn't really answer my question though.
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Old 01-18-2005, 07:33 PM   #4
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GB, you can use any cut of meat for fajitas, as long as it's cut into very thin 'slices', and not overcooked. Skirt steak or flank steak is just what's traditionally been used. Gosh, there's a very 'yuppified' Tex-Mex place here that has tenderloin fajitas!
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Old 01-18-2005, 07:49 PM   #5
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Thanks Marm! That is very good to know. I want to start learning how to use less expensive cuts of meat to try to make my money last as long as possible.
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Old 01-18-2005, 09:24 PM   #6
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GB, I struggle with this too! I need to find a way to learn what kind of cuts are best--and/or most affordable--to use for all sorts of beef recipies: steaks, roasts, etc. I wasn't much of a beef eater until I married my hubby, so now I like to cook it occasionally for him. Me, I'd still take a good burger any day, but these are the things love will make you do!
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Old 01-18-2005, 09:42 PM   #7
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Struggle would be a very accurate word for me. For some reason I just cannot retain in my little brain what different cuts are called and what they are good/bad for.
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Old 01-18-2005, 09:45 PM   #8
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Ditto! Maybe we can learn together and help each other remember (if you remind me what I'm supposed to remember!)!
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Old 01-18-2005, 09:47 PM   #9
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LOL :) I like that idea! Now what was I supposed to remember :roll:
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Old 01-19-2005, 05:29 AM   #10
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Hi, folks - Here's a good chart to use for determining what cuts to use for what dishes.

http://www.procutlery.com/CutsChart.htm
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