Onglet, Hanger Steak, Bistro Medallion

[Jan Virtanen]

This is totally unknown cut of beef in Finland. I requested it from local ranch (send a picture from a butchery book)

and now its the only steak cut i buy, its so good, I sous vide it 1.5H 55C, excelent, and always include plenty of marrow

with the sauce.

[Peter the eater]

This is totally unknown cut of beef in Finland. I requested it from local ranch (send a picture from a butchery book)

and now its the only steak cut i buy, its so good, I sous vide it 1.5H 55C, excelent, and always include plenty of marrow

with the sauce.

I don't know why it's not more popular where I live. I'll take hanger ($8/lb) over flank ($10/lb) any day. It's not cheap for a cut that needs some TLC. I guess there's just not that much diaphragm in any given cow.

[AAQuesada]

And it tastes even better at 3$ per lb wholesale Most of the time I love it seared crusty in a black pan to mid rare but One of the older post mentioned tartare, Hanger makes excellent Beef Tartare.

[tim]

H,

This discussion should also consider the spider steak. I have been able to purchase these at the source, a local meat processor that was State regulated. It is a very tender cut with great flavor.

This is also the muscle that wags the tail. Here is a picture of a spider steak.

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.

[Peter the eater]

Tim, I'm afraid to ask my butcher for a spider steak, but I could try one of those synonyms.

[Mjx]

H,

This discussion should also consider the spider steak. I have been able to purchase these at the source, a local meat processor that was State regulated. It is a very tender cut with great flavor.

This is also the muscle that wags the tail. Here is a picture of a spider steak.

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.

'M' is for 'musculus'. The fausse-araigné cut is probably not the soleus, though, since in mammals the soleus is a deep muscle of the posterior lower leg (back leg, in a cow).