Is this the coolest store in NY or what? They've got everything from quail crocodile at Chinatown prices in a shockingly hygienic setting. Pretty much every pork part is accounted for there, along with assorted chickens (including Silkies), partridge, snapping turtle, the inevitable worried-looking frogs, and a busy prepared food section.
It was too crowded too ask questions last time I was there, so I'll throw this one out... anyone know why what "Beef Frank" is (it's not a hot dog), and why it's called that?
You can thank Chinglish
Just a guess...but I think it's really a Navel Plate Beef Cut used for soups and casseroles/stews.....aka...*Flank*. It's always sold with the rubbery connective tissue/tendon/cartilage. When braised tender, it's actually pretty good. It reminds me of Brisket....but not what most call Flank.
Flank tendon： dense connective tissue derived from between nmusculi obliquus
I'm not sure it's forequarter or hindquarter flank.