What's this cut?

[ios94]

It's a cut from a butcher in Greece which I'm trying to figure out what it translates to in English.

Anyone have an idea, I believe it's from the shoulder and in Greek is called "hteni".

[joonjoon]

Looks like flank.

[scubadoo97]

yes it was a toss up between flank and flat iron by size but the zig zag marbling near the thin tip is exactly like the majority of flat irons I cut. I'm looking at the fat and connective tissue as my guide and with enlargement of the picture it doesn't appear to have the unidirectional meat fibers like a flank.

[scubadoo97]

It looks to me like a flat iron steak from the top blade shoulder roast. I cut quite a few of them.

[kleine mocha]

This might help:

http://greekfood.about.com/od/glossar...

[porker]

Using kleine's chart, you'll see

•In Greek: ΣΠΑΛΑ
•Transliteration: spala
•Pronunciation: SPAH-lah
•In English: BRISKET

and ΣΠΑΛΑ is at the top of the picture (with an added sigma)...my vote is Brisket

[ESNY]

could be the flat cut of brisket.

[Zeldog]

Well if ΣΠΑΛΑ translates as brisket, it must be brisket. Obviously not a whole brisket, probably a well trimmed flat. Compare with this photo from Chow.

http://www.chow.com/ingredients/185

[porker]

I'm not a Greek butcher and its a small picture...
At first glance, I thought it might be a tenderloin (not from shoulder, though) with bits of silverskin still on like this;
http://www.meatshopoftacoma.com/catalog/index.php?main_page=product_info&cPath=5&products_id=98&zenid=1cf8dedb443181e7df65c260ea5f2c06
Looking closer, it could also be brisket or flank (again, not shoulder), as in here;
http://www.victoriapacking.com/beefin...