On Aug 28, 5:08*pm, brooklyn1 > wrote:
> ImStillMags *wrote:
>
> >Here are pictures of the process and the last picture is the wine
> >braise I did with the other half of the
> >cryovac package of flap meat.
>
> >http://picasaweb.google.com/Sitara80...Witch#55105895...
>
> I'm sure it tastes good but that's too valuable a cut of beef to
> braise, and then shred... that's the perfect dish for cheap round...
> because with all that marinating, braising, and shredding no way/no
> how can anyone detect one cut of beef from another. *Hey, it's your
> pocketbook.

It is the cheapest cut. $2 a pound. It's the trimmings, not the
sirloin.