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.
Skirt Steak
The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. Flavorful steak best for a variety of profitable dishes. Ideal with a tenderizing marinade. Carve thinly across the grain to promote tenderness. Best prepared using dry heat including grilling, broiling, and stirfrying.
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.
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.
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.
Meat Buyers Guide 2017
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