In article >,
blake murphy > wrote:

> On Sun, 17 May 2009 18:05:11 -0500, Sqwertz wrote:
>
> > On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:
> >
> >> > wrote
> >>
> >>> Are they the same thing, just called on or the other depending on the
> >>> region
> >>> your i? If not, which is a better cut? Thanks.
> >>
> >> They seem to be the same but called Skirt steaks here, and identical to
> >> San
> >> Antonio's Flank steaks.
> >>
> >> If there is a difference, I havent noted it in taste or cooking tactics.
> >
> > They are certainly not the same. For one, their grains run in
> > opposite directions. Flank lengthwise, skirt crosswise.
> >
> > Skirt steak has slightly more fat and can be trenbder when cooked
> > properly. Flank steak is much more dense with a finer grain and can
> > never be as tender as skirt.
> >
> > Skirt steak is better, IMO.
> >
> > -sw
>
> skirt steak is also damned expensive where i live (md) - like eight or nine
> dollars a pound.
>
> your pal,
> blake

It's not cheap here either and it's so tough, I don't understand why.
It's grossly over-rated and I won't buy it on a bet! Dad bought some
recently and, while the flavor was good, I'd rather spend that kind of
money on rib eye, t-bone or strip.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.