On Tue, 02 Mar 2021 20:54:07 +1100, Bruce > wrote:

>On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
>>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>>
>>> > It's called an "LA" style cut.
>>> Only on your rock.
>>
>>It's called that on the mainland, too. In the context of Korean food.
>>
>>"Flanken cut" is a more old-school name for it.
>
>Have you been googling and presenting it as your own knowledge again?

Flanken is sold at most every NYC butcher shop, especially at kosher
butcher shops. There are several ways to cook flanken.
Flanken is typically stewed/braised and made into a rich soup, or
slowly roasted and typically served with prepared horseradish. In my
experience flanken is very rarely sold at supermarkets. Flanken is
very often used in Baltic cookery... I've not heard it refered to as a
"Flanken cut" Just plain "flanken" is self explanatory. We ate
flanken often, being from Riga it was my father's favorite meal...
flanken and egg noodles... we rarely ate pasta at home... I still much
prefer egg noodles.