Quote:
Originally Posted by Barrie Yates
I knew it back in the '50s as "Steak Canadienne" which were very thinly sliced steak, could be flank or some other joint, not processed meat. Remember they were fried for about a minute on each side very tasty between two doorsteps accompanied by fried onions.
Will check with Bob Fletcher who was a butcher at Slingers in those days.
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I think they have always been reprocessed meat encompassing the worst of that process. Think kebab rottiserie machine sliced about 0.030" thick in old money.