I’ve been grocery shopping for years, and I’m curious as to what this stuff is that I’ve seen behind some meat counters. I even went to the American Beef Council’s website for enlightenment. So any info would be appreciated.
Skirt steak is a less than prime cut that became popular a dozen years back because it’s the usual cut for fajitas. Cut it against the grain and it’s easy to take bites of.
Flap meat is the trimmed, boneless, single muscle lying
on the inner surface of the bottom butt, and extending into the loin wing. It’s rather like skirt steak.
Beef marrow is the marrow from beef bones; I don’t know why they’re calling it “guts.”