Comments on: The Beginners Guide to Steaks

By: Seth

Seth — Sat, 12 Oct 2013 08:05:49 +0000

Quite an awesome breakdown of steak cuts There are so many different cuts, I think its only fair that the common cuts are stated. Not true that they only use hanger steak for french steak frites. L’Entrecote’s steak frites for example uses ribs cut(entrecote).

pretty much every part of the cow can be used as steak, but only a few parts actually taste decent

By: Timo

Timo — Thu, 15 Aug 2013 07:03:10 +0000

Prime is the grading. So are Choice and Select.
Select < Choice < Prime
Prime have marbling and are usually the ones sold in rstns/hotels etc. They "melt in your mouth, if cooked properly.
Select and Choice, the ones that are sold in supermarkets, usually have more "bite"/"chew" and flavor (depends largely on the range/farm the meat is from).

Rib = rib portion of the beef.

By: Hay

Hay — Mon, 29 Apr 2013 07:34:58 +0000

where is the first picture of the Hanger Steak from?
It looks good.

By: sally

sally — Wed, 20 Mar 2013 13:32:11 +0000

sorry to say, it’s not that because it is not the muscle doesn’t have to work that means there is no fat. it means that there is less connective tissue and less fibers, so it is more tender.

By: Shawn

Shawn — Mon, 18 Mar 2013 17:10:03 +0000

the hanger steak, also known as the onglet, is actually what you will usually get when you order steak frites at French bistros. traditionally known as the butcher’s steak, it’s so named because the butcher would keep that part for himself while selling the rest of the cow. if you’d like you could read more here:
http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-hanger-steak-hangar.html
cheers

By: Phil Lozano

Phil Lozano — Mon, 18 Mar 2013 14:59:00 +0000

What about Prime Rib?