Bought a couple, untrimmed unfortunately.
We don't see them around here much, so I need some advice.
While the Hanger Streak has a membrane like a skirt steak, it is much
thinner. It does seem to have a lot more fat though.
Any suggestions?

Kswck > wrote:
>Bought a couple, untrimmed unfortunately.
>We don't see them around here much, so I need some advice.
>While the Hanger Streak has a membrane like a skirt steak, it is much
>thinner. It does seem to have a lot more fat though.
>Any suggestions?
>
>

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.

--Blair

"Blair P. Houghton" > wrote in message
...
> Kswck > wrote:
>>Bought a couple, untrimmed unfortunately.
>>We don't see them around here much, so I need some advice.
>>While the Hanger Streak has a membrane like a skirt steak, it is much
>>thinner. It does seem to have a lot more fat though.
>>Any suggestions?
>>
>>
>
> 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.
>
> --Blair

Thank you.

On Jul 28, 3:43?pm, "Kswck" > wrote:
> Bought a couple, untrimmed unfortunately.
> We don't see them around here much, so I need some advice.
> While the Hanger Streak has a membrane like a skirt steak, it is much
> thinner. It does seem to have a lot more fat though.
> Any suggestions?

Depends how much fat... if what you think is excessive then trim some
to prevent flare-ups when grilling, but leave some for moisture.
However, I would suggest removing the tough center membrane, which
would yield two adequate portions.

http://lobels.com/store/main/item.asp?item=25

Sheldon

Kswck > 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.
>
>Thank you.

If that strip of fat through the center of the hanger is
gristly, it might be that you have to fillet it out, making
two long thin pieces for cooking.

Hanger steak is always served thinly sliced on the bias
and across the grain. Classic means of making a tough
piece of meat chewable.

--Blair

On Jul 28, 5:50 pm, Blair P. Houghton > wrote:
> Kswck > wrote:
> >Bought a couple, untrimmed unfortunately.
> >We don't see them around here much, so I need some advice.
> >While the Hanger Streak has a membrane like a skirt steak, it is much
> >thinner. It does seem to have a lot more fat though.
> >Any suggestions?
>
> 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.

You have mentioned USDA Prime and Kobe beef. You know if I had a lot
more money, one luxury I'd take advantage of, adoring beef as I do, is
Prime strips. I'd also buy better poultry, and I'd let the butcher do
all of the cutting up, but I digress.
What happens to the cuts like skirt and hanger from, say, Kobe
cattle? What about the shank cuts from USDA Prime? Are they
different from USDA Choice?
I just thought that you might know such things.

Here in St. Louis, we don't have many Mexican Americans, which means
that we don't have thinly sliced across the grain cheapo cuts in
supermarkets. That type of cut is great not only for asada/fajitas,
but also for stir frying, East Asian- American style.

I assume that certain parts of cattle are sent off to different
regional markets.

One nice thing I've noticed is that in outstate Missouri you can often
get T-bones a lot cheaper than in StL, while chuck and round are not
much cheaper, and skirt and hanger are unavailable. We go camping,
and often wait to buy beef locally in outstate.

I'd like to see beef be much more locally produced/consumed, mostly
grass/hay fed, and if people want it corn FINISHED, fine, but from
what I remember as a child (I'm 46), corn finishing was a premium
thing, and not a prevalent factory farming norm, hence they didn't
need to give the cattle antibiotics to treat the sickness caused by
many weeks of consuming an unnaturally high concentrations of starch
and sugar, as opposed to cellulose, which is the evolutionarily
preferred food source for bovines.

>
> --Blair

--Bryan

"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. But wikipedia says they are NOT 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

Bobo Bonobo® > wrote:
>You have mentioned USDA Prime and Kobe beef. You know if I had a lot
>more money, one luxury I'd take advantage of, adoring beef as I do, is
>Prime strips. I'd also buy better poultry, and I'd let the butcher do
>all of the cutting up, but I digress.
>What happens to the cuts like skirt and hanger from, say, Kobe
>cattle? What about the shank cuts from USDA Prime? Are they
>different from USDA Choice?

On average Prime and Kobe/Wagyu will be fattier than their
Choice versions. Although the grade comes from only a few
measurements of each carcass, so individual cuts in the
carcass can vary and you can see prime-quality meat from
parts of a choice-graded carcass, and vice-versa.

The Prime grade works well for those cuts that are
flavorful normally (due to the mix of fiber types, which
varies by location and usage of the muscle) but need a
little more fat to be great. Sirloin and strip, mostly.

>I assume that certain parts of cattle are sent off to different
>regional markets.

I don't know where most of the hanger steaks go in the U.S.

Brasserie specialists, or dog food makers, or Hormel,
or Lobell's, maybe.

>I'd like to see beef be much more locally produced/consumed, mostly
>grass/hay fed, and if people want it corn FINISHED, fine, but from
>what I remember as a child (I'm 46), corn finishing was a premium
>thing, and not a prevalent factory farming norm, hence they didn't
>need to give the cattle antibiotics to treat the sickness caused by
>many weeks of consuming an unnaturally high concentrations of starch
>and sugar, as opposed to cellulose, which is the evolutionarily
>preferred food source for bovines.

The feedlot used to be needed after the cattle drive,
to put back on the weight the cattle lost from walking
hundreds of miles, before they were put on the train
or slaughtered.

Now there's only so much grass for cattle to walk around
in, and a lot more cattle to feed. It's cheaper and easier
to keep them in the feedlots and grow crops at high density
to dump in the troughs. They'll eat just about anything
dumped in the trough. And then they're trucked to their
destinations.

--Blair

"Sheldon" > wrote in message
ups.com...
> On Jul 28, 3:43?pm, "Kswck" > wrote:
>> Bought a couple, untrimmed unfortunately.
>> We don't see them around here much, so I need some advice.
>> While the Hanger Streak has a membrane like a skirt steak, it is much
>> thinner. It does seem to have a lot more fat though.
>> Any suggestions?
>
> Depends how much fat... if what you think is excessive then trim some
> to prevent flare-ups when grilling, but leave some for moisture.
> However, I would suggest removing the tough center membrane, which
> would yield two adequate portions.
>
> http://lobels.com/store/main/item.asp?item=25
>
> Sheldon
>
Thank you.

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