thank you . I thought it might be beef skirt.
there is an inner , and an outer skirt .
I only have a a 50 % chance remembering which is which
and the which you want is the thinner skirt . the other is thicker
the thinner one makes fantastic pin-wheels , each skirt rolled
skewered ( or tied ) , and then cut in half. . very high temp grilling
so that the result is rare , w a crust.
the other is thicker , sometimes available # Stop & Shop
it need SV as it's tough. wondering if those pre-cut
were the thicker skirt. butchers take home the thinner one
esp if prime , as there are only 2 / steer
used to be a cheap cut back when
as few knew what to do with them as they are thin.
