This delicate, ultra-flavorful cut is actually preferred in dining, but you’ll rarely think it is at supermarket.
Use the rich flavor of rib-eye steak—cross they with melt-in-your-mouth beef tenderloin, and what do you will get? Hanger steak, a very tasty cut of beef that hangs through the diaphragm associated with cow along the plate, or reduced belly. As this strength does almost no perform, it’s excessively tender and full of meat flavor.
Offered just how tasty hanger steak was, I happened to be surprised by just how tough it absolutely was to find. I’ve seen it on menus at high-end diners, but I have hardly ever observed they in supermarket chicken covers. I browsed a few amino app reviews big grocery stores in my own area—Publix, Whole foodstuff, and Fresh Market—and was unable to believe it is. We finished up ordering they from an area specialization butcher, who had been beyond ecstatic. „If only more folks would give it a try!“ he explained. The guy in addition explained that he’d in fact tried to constantly stock hanger steak, but he’d struggled to offer it to his users.
Discover the offer behind this challenging beef cut, we reached off to Jon Elwood, trained chef and president of specialization meat delivery service Ranchly. “The challenge with mass marketing hanger steak is not the quality, but volume. Hanger steak might be a lot more popular with an increase of promotion, but since there’s one per pet, it’s a cut that is best-considered a treat,“ he says.
That’s correct. For every single cow, there’s many sirloin steaks, t-bone steaks, and filet mignon—but there’s singular hanger steak. “For a grocery shop to sell ten hanger steaks, they’d must pick ten cows,” explains Elwood. “This wouldn’t only take right up a disproportionate level of storage area, however it would also would require being forced to promote thousands of pounds of meat only to lock in ten hanger steaks.”
