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Discussion in 'Bad Dog Cafe' started by Bones, May 18, 2017.
Can you tell us where the "hanger" steak is cut from the beef? Maybe I missed it.....
My mom had a butcher on Arthur Ave in the Bronx who had a crush on her.
Back then, Hangers were also called "Butcher's Cut" because they only ever went home with the butcher.
I also remember when Skirt Steak was beef for po' folk.
They're a weird shape, so people didn't like them.
Not that dissimilar to a hanger, actually...
As the butcher described it, cows are symmetrical...on one side of the animal is some kind of organ and, on the other side, there's the hangar...there's 1 per cow.
I can't vouch for the veracity of this story.
Intriguing to see so many equating hanger and skirt. I'm no butcher, but in my experience they are completely different in cut, flavor and texture.
It is nearly impossible to make a hanger tough, regardless of how you cook or slice it. And it has a unique meaty flavor, even for steak.
I like flank for certain things, don't get me wrong.
I think hanger and skirt are different parts of the animal's diaphragm.
I like hanger, skirt, tri-tip, flank, but London Broil is the "beefiest" tasting, IMO. Not the most tender, so you have to get a good one and slice it THIN.
It's like a skirt in that it's a non traditional shape (it sure ain't no Porterhouse!) and has a unique flavor.
It's why they were unknown/under-appreciated for so long.
Beef. I remember beef. I had to recently all but give it up. With all the other things I've had to give up, I went from the least picky eater to the one who cannot find anything on most menus that I can eat. Sigh.
I will remember hanger steaks - on the rare occasion that I can eat more that a bite or two of beef, I want it to be a good cut that makes it worthwhile.
Is this another flagrant effort to smear the faces of us baby boomers in the cesspool of modern technology and products? When we were young there were no "hanger steaks". We had your regular sirloin, fillet, t-bone, porterhouse, ribeye, strip...you know, NORMAL beef?
When did the wizards of GMO come up with this ****? Forcing a normal cow to grow a hanger...just so we can have something to go with our Pabst Blue Ribbon?
Damn Millennials I bet! I hope they choke on these fancy new "smart" steaks...
Actually, it's about using a higher percentage of the cow and not wasting food.
Skirt steak/hanger steak + orange juice and garlic and cilantro (carne asada) = joy. Grill it up.
Never heard of hanger steaks, but I've had tuna head steaks sliced right off the hanging tuna at the dock.
Bout as rare as hangers I reckon, where a 700lb tuna has maybe 1/2lb of head steak.
Beef, hell I don't know if I ate a T bone or a Porterhouse tonight.
I gotta talk to some real butchers and find out what Hanger is.
Incredibly, Florida is like one of the top three states (possibly two, I forget) in cattle production in the country. Most people don't realize this, because they're not raising cattle in Miami Beach or Boca Raton!
It's all shipped out of state and dispatched (killed!) and processed elsewhere, is my guess.
Then it comes back dead in cellophane packages.
It looks just like skirt steak, but judging by the info, it's worlds apart.
I like skirt steak, but I don't love it like a rib-eye. They're totally different things.
Hanger LOOKS like skirt steak (what we call skirt in the U.S.), but with the texture of "regular" steak. Skirt steak is real funky when it comes to texture.
And about better ways to butcher it.
It really is all about how you butcher ANY animal. It makes a world of difference.
We think that we prefer this to rib-eye, the combination of flavor and texture is amazing. I had two pieces left over that I pan grilled for lunch yesterday, just to see how it would cook up without marinading overnight. Just threw them in a pan with olive oil, butter, minced garlic and some rosemary, high heat, 5 minutes on each side and they were really good. Not as good as the dark lager marinade I used the day before, but still really good.
I'm on a quest now to find this.
I'm heading to that Latin market Bravo now to make pork loin ribs tonight.
I doubt I'll find hanger there, but I'll pull up all of my Spanish language skills to ask the butcher.
I'll report back later.
I didn't make it to the market yet (enjoying a beer with friends).
But after reading the full Wiki entry, the Spanish words for this cut is Solomillo de Pulmon. (Something of lung.)
In Mexico particularly, it's called Arrechera.
And my friend at the bar who was a supermarket butcher many, many moons ago (decades), never heard of it. But when he saw the Wiki photo, he noticed immediately how the grain went in different directions, dramatically improving its texture.
And now, he's dying to try it too.