![]() ![]() But flank steak can be incredibly tasty with a rich, beefy flavour if prepared properly.įlank is a cut that takes to marinades really well, which helps break down proteins and tenderises the meat from the outside. It has a thick and a thin end, and not a lot of connective tissue and fat, making it easy to overcook. It is sometimes used interchangeably with skirt steak but they are different cuts (though the textures are similar).įlank steak has a reputation for being tough in texture, partly due to its shape. Flank Steak (aka London Broil, Plank Steak, Jiffy Steak, Bavette in French and Arrachera in Spanish)įlank steak is a cut taken from the underbelly, or the flank, of the cow. ![]() Hanger is best cooked medium-rare to maximise tenderness. ![]() ![]() Tip: Trim off any remaining connective tissue and sinew with a sharp knife before cooking. It can be marinated, pan seared, grilled or skewered and barbecued. It also cooks quickly, making it perfect for weeknight meals. Hanger is a tender and juicy cut of beef with a rich, full-flavoured taste. When butchered, the hanger isn’t a pretty sight as it comes wrapped in tough gristle and silver skin, but most butcher’s will sell it trimmed and ready to go (unless of course, they’re trying to keep their secret). As there is only one hanger per animal, it has long been nicknamed ‘butcher’s steak’ as it was said that the butcher would secretly keep this cut for themselves. Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. Read next: Where every cut of beef comes from Hanger Steak (aka Butcher’s Steak, Butcher’s cut, Hanging Tenderloin or Onglet in French.) Let’s take a look at these less pricey but just as tasty cuts of beef. Some of these cuts have several different names (which can be confusing when you’re at the butcher or grocery store) so we’ve broken them down for you below. The great part is that many of these lesser-known cuts of beef are inexpensive, versatile and packed with flavour. But there are plenty of secondary cuts in the beef world, derived from a smaller percentage of the animal, that are just as mouth-watering. Rib-eye, eye fillet, strip steak…we all know and love these popular cuts, reaching for them time and time again when we want a quality beef experience. ![]()
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