Greetings Carnivores, Today’s topic: the Freezer. It’s always best to eat fresh but that’s just not always practical and of course GREAT savings can be had when buying in bulk so, … everyone knows that […]
Greetings Carnivores, Today I want to talk about something that happens on a fairly regular basis. If you discover a sealed package of meat (a fresh steak or maybe some Bologna … I won’t judge) […]
A few days ago I was asked a great question about a ‘little known’ part of the Beef carcass called the Skirt (or Hanger) Steak.
I know most of you have never heard of it. It’s a small part of the carcass (the diaphragm that separates the vital organs from the digestive tract) and … is ‘almost’ NEVER found in retail shops. I say almost never since it’s also know as the ‘Butchers’ Steak because … HE USUALLY ENDS UP HAVING IT FOR HIS OWN DINNER !!!
This little piece of the carcass is almost always EXCLUSIVELY marketed to restaurants (they are THAT coveted!!).
As a matter of fact, from time to time I have seen them show up at the store I work at, … the box accidentally marked as something else. It happens, … BUT when it does, they NEVER reach the meat counter !!! We fight over who’s going to buy them !!! These gems are VERY,VERY popular in Asian and Latino recipes … oh my, … my mouth is watering,AGAIN !!
“HONEY !!!, Guess what happened ??? Yup … the plant sent us Hangers marked as Sirloin Tips again !!!”
Anyway, (I digress) … you CAN find them in Boutique Butcher shops that still cut “hanging” beef … just ask the butcher. If he hasn’t already put it aside for his OWN dinner, he should be able to help you.
Otherwise, when you see Hanger or Skirt steak on the menu at your favourite restaurant … ORDER IT !!!
Excuse me … I have to wipe my chin!!!
Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
Greetings Carnivores, Today’s ‘Tip” … the BIGGEST mistake most people make when cooking let’s say, a roast is … NOT letting it ‘stand’ after being removed from the oven. The meat needs to ‘relax’ and […]
In the weeks and months to come, I will be bringing this blog up to speed … please bear with me, I’m new at this. I have been posting on Facebook (www.facebook.com/carnivoreconfidential) for a few […]
Hey folks, Those of you who know me, know that I’ve had an idea for some time now, to write, blog, teach and generally inform about the meat business. With the help of my good […]