|
Hanging Tender Steak
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one of the most tender and flavoursome. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. It is also sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut from the bottom sirloin in the rear quarter of the animal. Description Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate Steak
Beef plate (also known as the short plate) is a Cut of beef#Forequarter cuts, forequarter cut from the abdomen of the cow, just below the standing rib roast, rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for short ribs and two kinds of steak: skirt steak, skirt and hanger steak, hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the anatomical terms of location#Dorsal and ventral, ventral part of the plate, and it is commonly used to make pastrami. The remainder is usually used for ground beef. References Cuts of beef {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crus Of Diaphragm
The crus of diaphragm (: crura), refers to one of two tendinous structures that extends below the diaphragm to the vertebral column. There is a right crus and a left crus, which together form a tether for muscular contraction. They take their name from their leg-shaped appearance – '' crus'' meaning ''leg'' in Latin. Structure The crura originate from the front of the bodies and intervertebral fibrocartilage of the lumbar vertebrae. They are tendinous and blend with the anterior longitudinal ligament of the vertebral column. * The ''right crus'', larger and longer than the left, arises from the front of the bodies and intervertebral fibrocartilages of the upper three lumbar vertebrae. * The ''left crus'' arises from the corresponding parts of the upper two lumbar vertebrae only. The medial tendinous margins of the crura pass anteriorly and medialward, and meet in the middle line to form an arch across the front of the aorta known as the median arcuate ligament; this arch is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food, flank steak is referred to differently across the globe and is prepared in a variety of ways in different cultures (one example being Carne Asada). Terminology In Brazil, flank steak is called ''bife do vazio'' or ''pacú'' (many people confuse it with ''fraldinha'', which is actually the flap steak). It is popular in southern Brazil specifically in Rio Grande do Sul state. The cut is also common in Colombia, where it is called '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Both Argentina and Uruguay call flank steak ''churrasquito de vacío'' or ''bife de vacío''. In Spain and Cuba, flank steak is often referred to as ''falda.'' The names flank steak and skirt steak, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mallorca
Mallorca, or Majorca, is the largest of the Balearic Islands, which are part of Spain, and the List of islands in the Mediterranean#By area, seventh largest island in the Mediterranean Sea. The capital of the island, Palma, Majorca, Palma, is also the capital of the autonomous communities of Spain, autonomous community of the Balearic Islands. The Balearic Islands have been an autonomous region of Spain since 1983. There are two small islands off the coast of Mallorca: Cabrera, Balearic Islands, Cabrera (southeast of Palma) and Dragonera (west of Palma). The anthem of Mallorca is "La Balanguera". Like the other Balearic Islands of Menorca, Ibiza, and Formentera, the island is a highly popular holiday destination, particularly for tourists from the Netherlands, Republic of Ireland, Ireland, Germany, and the United Kingdom. The international airport, Palma de Mallorca Airport, is one of the busiest in Spain; it was used by 28 million passengers in 2017, with use increasing ever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North American Meat Processors Association
The North American Meat Processors Association (NAMP) was an industry group for meat processors, packers, and distributors. It was a nonprofit, membership-based group with significant presence in the U.S., Canada and the Caribbean. On January 1, 2015, NAMP merged with the North American Meat Institute (NAMI). History The North American Meat Processors Association was founded in 1942 and was headquartered in Reston, Virginia. NAMP was concerned with meat industry issues including nutrition, safety and hygiene, government and regulatory affairs, and standardization. NAMP was best known for their annual "Buyer's Guide", intended for butchers and commercial meat purchasers, which was a recognized reference for cutting and grading meat. NAMP also maintained a standard numbering system for cuts of meat. Primary membership was limited to firms actively involved in processing meat, including poultry, seafood, and game A game is a structured type of play usually undertaken f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diaphragm (anatomy)
The thoracic diaphragm, or simply the diaphragm (; ), is a sheet of internal skeletal muscle in humans and other mammals that extends across the bottom of the thoracic cavity. The diaphragm is the most important muscle of respiration, and separates the thoracic cavity, containing the heart and lungs, from the abdominal cavity: as the diaphragm contracts, the volume of the thoracic cavity increases, creating a negative pressure there, which draws air into the lungs. Its high oxygen consumption is noted by the many mitochondria and capillaries present; more than in any other skeletal muscle. The term ''diaphragm'' in anatomy, created by Gerard of Cremona, can refer to other flat structures such as the urogenital diaphragm or Pelvic floor, pelvic diaphragm, but "the diaphragm" generally refers to the thoracic diaphragm. In humans, the diaphragm is slightly asymmetric—its right half is higher up (superior) to the left half, since the large liver rests beneath the right half of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts. For instance, the cut described as "brisket" in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to skeletal muscle (sometimes attached to bone), but they can also include other edible parts such as offal (organ meats) or bones that are not attached to significant muscle. American and Canadian The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottom Sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks. When compared to top sirloin, this meat is cheaper but often chewier than its counterpart. See also * Tri-tip * Cut of beef * List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
