Stew Meat.
"stark" > wrote in message
...
> In article >, PENMART01
> > wrote:
>
>
> > http://www.mycustompak.com/healthNot...lade_Steak.htm
>
> Thanks for the pic. It looks like what the markets are selling is about
> 3/4 of the full top blade, measured from the pointed end. I'm not
> seeing the slight extra thickness of the blunt end nor the dot of
> gristle on the steaks I'm buying. Actually there is no blunt end to
> these cuts--they're rounding off the make the ends match. If true I
> wonder where that portion of meat is going--obviously onto another cut
> and not onto the floor.