Anyone have an idea of what the 'drop flank' beef cut is? I've encountered this in two contexts at Ranch 99 (a California based Asian grocery chain). In their deli they sell a 'drop flank stew'. At the meat counter it is sold neatly rolled in a turban shape. Unrolled it was several pieces of thin meat (less than an inch), most with connective tissue on both sides.
I cut it up into large bite size pieces without much trimming and braised it, seasoning with Chu Hou Paste (Lee Kum Kee brand). I also added some honey comb tripe, star anise seads, and towards the end, chunks of diakon.