Hanger steak: Difference between revisions
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{{beefbox |
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|name=Beef |
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|image=BeefCutPlate.png |
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|caption= |
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|beefcut=Plate |
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|steaktype=Hanger steak |
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|footnotes=(also known as: ''butcher's steak, hanging tender, bistro steak'') |
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}} |
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=== Mike Francisco Dream === |
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A '''hanger steak''' is a cut of [[beef]] [[steak]] prized for its flavor. Derived from the [[diaphragm (anatomy)|diaphragm]] of a [[Cattle#Terminology|steer or heifer]], it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as "butcher's steak" because [[butcher]]s would often keep it for themselves rather than offer it for sale.<ref> |
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Mike francisco dream is a local artist from oakland,Ca |
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{{cite news |
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| last = Hix |
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| first = Mark |
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| title = Hanger steak with baked bone marrow |
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| work = [[The Independent]] |
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| location = London |
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| date = 2008-04-26 |
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| url = http://www.independent.co.uk/life-style/food-and-drink/recipes/hanger-steak-with-baked-bone-marrow-815152.html |
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| accessdate = 2008-08-09}} |
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</ref> |
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Hanger steak resembles [[flank steak]] in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender and is best marinated and cooked quickly over high heat ([[Grilling|grilled]] or [[broiling|broiled]]) and served rare or [[medium rare]], to avoid toughness. |
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Anatomically, the hanger steak is said to "hang" from the [[diaphragm (anatomy)|diaphragm]] of the [[Cattle#Terminology|steer]].<ref name="fieldguide"> |
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{{cite book | first=Aliza | last=Green | authorlink= | coauthors= | year=2005 | title=Field Guide to Meat | edition= | publisher=Quirk Books| location=Philadelphia, PA | isbn=1931686793 }}</ref> The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer [[skirt steak]] composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. |
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Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north, where it is known as ''arrachera'', and is generally marinated, grilled and served with a squeeze of lime juice, [[guacamole]], [[Salsa (sauce)|salsa]] and [[tortilla]]s to roll [[taco]]s. In South Texas, this cut of beef is known as ''fajitas arracheras''. |
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The hanger steak has historically been more popular in Europe. In Britain, it is referred to as "skirt". In French, it is known as the ''onglet'', in Italian the ''lombatello'', and in Spanish the ''solomillo de pulmón''.<ref name="fieldguide" /> Elsewhere in the United States, it is slowly starting to become popular; formerly it was not separated as an individual cut. |
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Its U.S. meat-cutting classification is [[NAMP]] 140. |
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<gallery> |
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Image:Hanger-steak-raw-MCB.jpg|Marinated raw hanger steak; note the grain of the muscle and the tough central membrane. |
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Image:Hanger-steak-cooked-MCB.jpg|Presentation of grilled hanger steak (with potato) |
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</gallery> |
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== References == |
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{{reflist}} |
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*{{cite book | first=K. M. | last=Dyce | coauthors=C. J. G. Sack and W. O. Wensing | year=2002 | title=Textbook of Veterinary Anatomy | edition= Third | publisher=Saunders | location=Philadelphia, Pa. | isbn=0721689663 |oclc=265038957 }} |
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{{DEFAULTSORT:Hanger Steak}} |
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[[Category:Cuts of beef]] |
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{{meat-stub}} |
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[[de:Nierenzapfen]] |
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[[fr:Onglet (viande)]] |
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[[he:נתח קצבים]] |
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[[ms:Stik penggantung]] |
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[[nl:Longhaas]] |
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Revision as of 04:32, 1 May 2012
Mike Francisco Dream
Mike francisco dream is a local artist from oakland,Ca