Comments on: Flat iron steak fajitas http://foodpluspolitics.com/2009/03/17/flat-iron-steak-fajitas/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 27 Aug 2010 23:22:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/03/17/flat-iron-steak-fajitas/#comment-4863 ellaella Wed, 18 Mar 2009 10:46:10 +0000 http://foodpluspolitics.com/?p=2433#comment-4863 Gruesome? Not at all! And you might enjoy the interactive cow. It's like doing a jigsaw puzzle, although I think it's for kids. I wish the beef industry would standardize cuts. It's great that they label now with the best method of prepartion, but even that falls short. When flank steak is labeled London Broil (which it is, the original and best choice) in NY and then bottom round is labeled London Broil in New England and top round, a better choice, is called nothing, it's not helpful. Gruesome? Not at all! And you might enjoy the interactive cow. It’s like doing a jigsaw puzzle, although I think it’s for kids.

I wish the beef industry would standardize cuts. It’s great that they label now with the best method of prepartion, but even that falls short. When flank steak is labeled London Broil (which it is, the original and best choice) in NY and then bottom round is labeled London Broil in New England and top round, a better choice, is called nothing, it’s not helpful.

]]> By: tess http://foodpluspolitics.com/2009/03/17/flat-iron-steak-fajitas/#comment-4860 tess Wed, 18 Mar 2009 03:16:32 +0000 http://foodpluspolitics.com/?p=2433#comment-4860 I remember doing drawing after drawing, in my art classes for my BFA, of all the bones and muscles of the human body—surely related to similar parts of other mammals?. They all had specific names for humans. But when you buy "cuts" of beef, their names are all regional. And not very informative. Is this too gruesome? <abbr><em>tess’s last blog post..<a href="http://1tess.wordpress.com/2009/03/16/hito-kuchi-tonkatsu-bite-sized-pork-cutlets/" rel="nofollow">Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets</a></em></abbr> I remember doing drawing after drawing, in my art classes for my BFA, of all the bones and muscles of the human body—surely related to similar parts of other mammals?. They all had specific names for humans. But when you buy “cuts” of beef, their names are all regional. And not very informative. Is this too gruesome?

tess’s last blog post..Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets

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