Greetings Carnivores, Today my post is going to put the finishing touches on yesterdays discussion regarding inspection and Grading. This stuff is pretty dry but … here’s the rest of it. The Grades themselves are broken down […]
Carnivore Confidential
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers.
Makin’ the Grade
Greetings Carnivores, Here’s a tidbit I’ll bet you didn’t know … in Canada, the inspection of meat for human consumption is mandatory BUT … the Grading process is not. Grading is only compulsory when it’s […]
Smoke ’em if ya got ’em
Greetings Carnivores, Whether you’re smoking fish, poultry, beef, pork, lamb or even wild game, it’s important to “brine” the meat to be smoked first. This is an ancient secret that works with the meat, chemically […]
Did it just get chilly in here ?
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 […]
What’s that SMELL ?
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) […]
Prime Pork …
Hello Carnivores !!! When buying Pork Chops, why not ‘try’ the Rib end chop instead of the usual Double Loin or Centre chop (the one that looks like a little ‘T-Bone’ steak). The ‘Rib’ chop […]
The Mighty Shoulder
Greetings Carnivores, Something I could spend DAYS talking about, my ‘other’ favourite Pork product … the Shoulder. The whole thing is called a New York Pork Shoulder and is either sold whole or more commonly, […]
Greetings Carnivores,
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
The Humble Side Rib …
Greetings Carnivores, Selecting the perfect Side ribs. Ok so, … when purchasing your ribs, look for slabs that are well marbled (fat dispersed throughout the lean). This is essential because the fat will break down […]
Sides, Spares, St. Louis … whatever!!
Greetings Carnivores, A few words about one of my ALL TIME favourite Pork products,… ribs, in particular, SIDE RIBS. That’s right, SIDE RIBS. Although BACK ribs are wonderful, I personally find them over rated. The […]
