On Thu, 30 Oct 2003 00:03:44 -0500, Drew Hamilton  ...
>
>Bryce <fukuzzz@takethisout.hotmail.com> wrote:
>>what exactly are the ingredients? anyone have a good recipe that might
>>resemble the taste of yoshinori's chain stuff?
>
>The hardest part is finding out what cut of meat to use, and then getting
>it thin. 

I believe Yoshinoya use silverside. I've heard it Australian but I don't think
any Australia cow could be 90% fat and gristle.




.

----
"No country hides itself behind the paper screen of cultural elitism like Japan,
which, considering they've bought their entire civilisation from other people's
hand-me-downs, is a bit of a liberty."