I wonder whether anyone here has had any experience in using USDA
"select" grades of meat, rather than "prime" or "choice (which is mostly
what you'll find in the supermarket)." How much cheaper are they? Are
they worth considering? If so, where are they sold?

Steve Wertz wrote:
> On Fri, 16 Apr 2004 23:27:08 -0700, ian
> <spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:
>
>
>>I have some recipes that call for flank steak, but it is often more
>>costly than I am willing to spend, so I would like to know what other
>>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>>these terms don't mean much to me, so I often just guess, which is a
>>risky policy. Can anyone help?
>
>
> Skirt steak, bottom sirloin flap meat, sirloin or either of the
> cuts you mention. They're all used in SE Asian restaurants when
> treated properly.
>
> -sw