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Post by BBQ Butcher on Jul 21, 2005 4:50:32 GMT -5
the Hanger is a piece of meat attached to the diaphragm muscle on the beef rib. They weigh approx 3/4 of a pound and are relatively tender, surprisingly, and full of rich flavor. They are close to, but not attached to, the Skirt Steak. There is only ONE per cow.
There are two types of 'skirt' steak 1) inner skirt from the flank/hindquarter and 2) outer skirt from the plate/forequarter. The Outside Skirt is the trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. The membrane, which is trimmed close to the lean, is attached. The Inside Skirt is a trimmed, boneless portion with the membrane removed. The lean surface is trimmed practically free of fat. A Skirt can weigh as little as one pound and up to four pounds and there are only four 'skirts' per animal.
I recommend that the Hanger Steak be marinated over night to help break down the fibrous muscle. I would then cook it like you would a London Broil.. As far as the Skirts, if you've had Fajitas in a restaurant, more than likely the meat was the Skirt. These can be marainated, or not, pounded thin and then grilled quick, direct. You then slice them fairly thin against the grain. Nice flavor to these.
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