(no subject)

[arethinn]

Does anyone know what cut of beef is usually used for beef teriyaki in Japanese restaurants, particularly the stuff you get in an everyday-lunch-special-bento kind of situation?

Comments

[digitalsidhe]

I don't know, but am also curious about the answer.

[zeeth_kyrah]

For everyday stuff, it's probably something cheap, like flank steak, that's tough but otherwise hard to cook wrong.

[arethinn]

Given the shape of the piece and its grain, it does usually look like flank or skirt to me, although at least around here neither of those are particularly cheap cuts (they're in the category of "used to be cheaper but have become trendy").