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st thomas 03-25-2021 02:31 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by st thomas (Post 917006)
I donít think I ever heard of it , Iíll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyoneís liking , hanger steaks next!


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Oh and the tomahawk steak was my son n law idea he ate last


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The Dude 03-25-2021 03:50 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by st thomas (Post 917006)
I donít think I ever heard of it , Iíll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyoneís liking , hanger steaks next!


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I donít think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you canít find a local butcher that has them he could definitely order them for you. Thereís only one steak per cow so unless heís processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

The Dude 03-25-2021 04:31 PM

Re: Whatís on the menu!
 
Back in the day hanger steak was called the ďButchers CutĒ because its a cut that the butcher would take home to feed their family as they were usually very poor and they needed to sell as many prime cuts as they could. There is only one per cow so there wasnít a whole lot of inventory/demand for them. Butchers figured out if you cut them right after cooking they were wonderful. They eventually caught on in France and they were a hit. French chefs typically serve them with fries and a brandy peppercorn sauce, Steak Au Poivre. They didnít catch on here until the early 2000ís when they went mainstream. Before then I could get them for around $2 bucks a lb but because of their popularity theyíre now around $12-25 depending on the grade. For comparison Iím getting filet mignon for around $9 for Choice.

lee909 03-25-2021 05:05 PM

Re: Whatís on the menu!
 
I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

Boston Saint 03-25-2021 06:33 PM

Re: Whatís on the menu!
 
Baked breadcrumb coated Cod with broccoli.

The Dude 03-25-2021 10:21 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by lee909 (Post 917016)
I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard itís wonderful.

st thomas 03-25-2021 10:39 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by The Dude (Post 917011)
I donít think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you canít find a local butcher that has them he could definitely order them for you. Thereís only one steak per cow so unless heís processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.


Yep big stores killing the lil guy


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st thomas 03-25-2021 10:41 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by The Dude (Post 917025)
I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard itís wonderful.


Iíd like to eat the ones that left me broke at the track!


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The Dude 03-25-2021 10:54 PM

Re: Whatís on the menu!
 
Quote:

Originally Posted by lee909 (Post 917016)
I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

In Britain I think they do call it skirt steak. Skirt steak is something entirely different here.

Boston Saint 04-02-2021 12:05 PM

Re: Whatís on the menu!
 
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Fajita Friday!


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