Hanger
Also known as bistro
steak or in France, the
onglet. From the diaphragm, this steak is uniform in length and shape and is the traditional cut in France for a Steak Frites. Recent popularity has driven the price up a bit, but it is still the perfect choice for the classic dish instead of the increasingly thin NY Strips.
Sirloin Flap
Also known as sirloin tip or bavette steak. Great substitute for skirt steak, marinates well and cooks on the grill in a flash. Great for fajitas or stir fries. Slice across the grain like you would a skirt for the best visuals and mouth appeal.
Denver Steak Teres Major
Also known as Bistro filet or petite shoulder tender. The most tender muscle in the shoulder
and has a very close imitation in taste and texture of filet mignon. Makes for a good small steak or can be cut into bits, sautĂŠed rare and served over egg noodles for a slightly more decadent take on beef stroganoff.
Flat Iron Steak
Also known as the top blade or butler’s steak. From the shoulder, more flavor but not quite as tender as the teres major. Never needs marinating and when sliced on a bias and arranged on a plate over mashed cauliflower or parsnip puree makes for the perfect Instagram plate.
Also known as chuck under blade steak or boneless short rib. Generously marbled, juicy and tender. Cut from the fourth most tender muscle located in the chuck roll. Versatile cut suitable for any occasion with a low price point for better margins. Best prepared using dry heat; perfect for grilling. Marinate or use a dry rub to heighten flavor. Cook whole for classic, center of the plate steak experience or slice into strips for stir fry or cubes for kabobs.
Coulotte Steak Also known as top
sirloin cap steak or boneless top sirloin cap. Cut to maximize
tenderness. Easy to prepare and offers the full sirloin experience at a lower cost. Best prepared using a dry heat, marinated or seasoned with an herb rub then dry roasted or grilled.
One thing to keep in mind, these cuts tend to act a little different than the ones you may be more familiar with. With the exception of the slow cooked beef cheeks, the differences in fat content and tenderness respond better to high heat, quick cooks - grilling or searing. Cooking to medium is usually ok, but anything beyond can render these cuts dry and chewy. The hanger, for example, rich and a touch gamey normally, can take on the taste and texture of overcooked liver if cooked too long. A little practice in the kitchen to perfect cooking these cuts is highly recommended as well as educating your front of house staff to ensure they know how to sell these cuts and when to steer customers to something else will help fill that beef slot on your menu.
provisions March/April 2017
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