As I'm sure you all know, assumption is the mother of all *%&$# up's and that's been proved all too true today!
Normally when I order beef for roasting and cooking with we ask fo a certain cut, it's one that looks good on the spit and cooks well too. After discussion years ago with the butcher we all sorted out that we would order 'Thick Flanks' or 'Flanks' of beef. That's served us well for the last 5 or 6 years until this weekend when it all went a bit 'Pete Tong' as I believe they say.
A change of staff due to unfortunate circumstances and what we got was actually flank or skirt I think not knuckle which is the name of the cut that we've been using and incorrectly calling flank!
Oh well you live and learn eh! Still, on the up side, a bit of experimental work with a different cut of meat should make for an interesting set of dishes and hopefully pictures to boot as well.
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