It comes from the belly of the cow near the back leg, so it’s a hard-working muscle that can be a tougher cut. It’s a thin cut that will cook quickly, so it’s ideal for a weeknight meal. It’s a lean and flavorful cut that can sometimes be slightly chewy. Flank: Flank Steak is very distinct because of grains that run the length of the cut.The hanger steak has a distinct look and is pointed and thinner at one end. It comes from the belly of the cow – the part that “hangs” down. Hanger steak: There is only one hanger steak per animal and it’s a flavorful cut.Be sure to slice skirt steak against the grain for added tenderness. Because it’s a very thin cut with lots of fat it does especially well with high-heat searing. Skirt steak: Skirt Steak is a thin, flavorful cut of beef that’s from the diaphragm area.Filet Mignon should be cooked with quick, high heat (like grilling or pan-searing). The leanness of the cut is why it’s sometimes wrapped in bacon. Filet Mignon: Beef tenderloin is the most tender muscle on an animal and has very little fat.Another steak that’s similar to the T-Bone is the Porterhouse. A T-bone is a large steak and usually about 18 ounces. When grilling, be sure the tenderloin (the less marbled side) is further away from the direct heat and the strip side is closer to the heat.
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