Re: “Afterburner” Hanger steak on a stick
Posted: 07 Jun 2012, 05:17
The problem here is that there is so much variety in what different butchers from different counties, sometimes even towns, call various cuts and joints of meat. Just hark back to the topic about what one member got when he ordered a brisket from his butcher. Sorry wasn't trying to preach I haven't been a butcher for nigh on 36 years and I would lay heavy odds on that my boss then would be "banjaxxed" by what goes on in a shop these days.