Spider Steaks or la fausse-araignée
Posted 26 January 2009 - 07:54 AM
Spider steaks are available in France and Great Britain but well hidden in the USA. Are there any sources in New York City or surrounding states?
Failing that, are there any processors who break down whole hind quarters? It is easy to obtain the spider if you have access to that whole hind quarter.
Posted 26 January 2009 - 08:55 AM
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?
Posted 26 January 2009 - 09:25 AM
This is a beef hind quarter with all of the fat peeled off. That bump above the hip joint and ahead of the hind leg shows a small circle, about the size of your hand. That is the SPIDER STEAK. It is about one inch thick and weighs 4 to 6 ounces. It is composed of irregular muscles and lots of fat sinnews which become very tender when cooked.
Thinking about the government.
Posted 26 January 2009 - 11:56 AM
What's a spider steak?
It is also the muscle that wags the tail.
Here is a picture of a spider steak.
Posted 26 January 2009 - 12:43 PM
I recently asked this question on another forum. Here's the answer I got.
What's a spider steak?
This lovely single-portion cut usually ends up as hamburger in the USA. I am also looking for a NYC source for Araignee, as as well as la poire. The French Butcher or Les Halles Market might be good places to start.
The French name for the cut is la fausse-araignée and there have been articles written in the NY Times by Tony Bourdain and Eric Asimov discussing this cut.
The muscle which works the coccygeus or tail of the bovine. I think this name is M. Soleus (not sure what M. means) and is clearly identified on the New Zealand Meat Specifications Guide as muscle 80 and on the hindquarter outside view #1300 as M. Soleus.
There is also a United Nations glossary which identifies the muscle as the obturatorius externus.
And finally, another site describes the Araignee Beef Cut as "A muscle in an ox that lines the socket of the hock bone. The membrane which covers it is streaked with veins reminiscent of a spider’s web. A highly prized delicacy which is rarely for sale. Best eaten grilled."
Edited by Batard, 26 January 2009 - 01:09 PM.
Posted 27 January 2009 - 07:28 AM
So, there are no sources of a spider steak in NYC.
ARE THERE ANY BUTCHERS WHO BREAK DOWN HIND QUARTERS????
Posted 27 January 2009 - 07:37 AM
Also, maybe Jeffrey would cut you one?