In Reply to: Been a butcher 35 years , posted by hools on Wednesday, 15. November 2006 at 08:24 Bali Time:
... that sounds like the cut I get from the Asian butcher just called "stewing beef". It's thick at one end and tapered. Does brisket go by any other name?
We have a very good & helpful butcher down in Apsley Rd, so I'll give them a call, put in an order & see how it compares with the mystery cut from Wing Hong in Northbridge.
Hools, thank you for responding - the info you gave me is exactly what I wanted:))