[alicewonders]

Yeah! And what is it with all of these "mystery" cuts of meat? I'm seeing meat all cut up in thin, little pieces that are labeled with names I don't recognize as the cuts of meat I grew up with.

[USNBandit]

And what is it with all of these "mystery" cuts of meat?

I'm waiting for them to come out with a flat iron roast. :)

[mtbopfuyn]

And what is it with all of these "mystery" cuts of meat? I'm seeing meat all cut up in thin, little pieces that are labeled with names I don't recognize as the cuts of meat I grew up with.

We raised cattle and I totally agree. Better than half the cuts are a total mystery. The kids were in 4-H and on the meat judging team but when I took them on a tour of the grocery meat section hardly any of the cuts from their USDA booklets were on the shelves. And yes, you can nearly read a news paper through such thin cuts. And what ever happened to marbling and flavor? I can't find a decent steak anywhere that's above shoe leather. I ordered a half a calf from a slaughter house last year, but it was so tough the dog had a hard time with it. Ok, I'll step down off my soap box now.

[varon]

I'm seeing meat all cut up in thin, little pieces that are labeled with names I don't recognize as the cuts of meat I grew up with.

Me too, just exactly what is ALPO?

[Arizona Carolyn]

Those are probably the cuts this cheap labor is familiar with using.