Mark Thorson > wrote:
>"Blair P. Houghton" wrote:
>>
>> Never bought one raw. Google has some pictures, including
>> this comparison of a skirt (left) and hanger (right).
>>
>> http://www.cbef.com/images/cbflan12.jpg
>>
>> I'm pretty sure the hanger there is trimmed for cooking.
>>
>> So is the skirt. You don't want to remove that fat; you
>> just slit it.
>
>Huh! The "hanger" steak picture in that web page
>looks exactly like what I've bought as a "flatiron"
>steak.

You know, looking again, I think you're right.
It does look like a flatiron.

>But wikipedia says they are NOT the same
>thing.

Flatiron is a trick cut from the shoulder area. Hanger is
diaphragm. Not even close to the same thing.

>And the picture in wikipedia of a flatiron
>steak does not look like what I've bought as an
>alleged flatiron steak. From the descriptions,
>it looks like a hanger steak is superior to a
>flatiron steak, so I was not at all cheated.
>
>http://en.wikipedia.org/wiki/Hanger_steak
>
>http://en.wikipedia.org/wiki/Flat_iron_steak

The Hanger steak pic shows the two halves still joined
at the tough bit.

Here's what Niman Ranch sells as a Hanger. I think this
one has been split. It looks more like what comes out on
the plate at the places I've had it. I couldn't tell you
if the small patches of silverskin need to be removed. I
may need to order one and try it. But then I'd have to make
frites.

http://www.nimanranch.com/control/pr...d=180303-91-01

--Blair