the beer revolu wrote: » I'm pretty sure it's not hanger steak OP is after. I reckon it's flank steak you're after. I'll check with my butcher and come back to you.
c.p.w.g.w wrote: » Flank steak is a different from skirt as far as i remember
odyssey06 wrote: » Curious as to where this part of the cow ends up if there's no specific cut for it?
Dizzyblonde wrote: » Beef skirt used to be very common in butchers' shops years ago, not so much now. A decent butcher should know about it - nowadays it's more often called hanger steak.https://foodandwine.ie/guides/back-to-basics-with-hanger-steak#:~:text=Also%20called%20skirt%20steak%20in,hang'%20from%20the%20cow's%20diaphragm.
the beer revolu wrote: » It seems you are right, wiki describes flank as being similar to skirt, with similar cooking properties. OP, it might be easier to find flank than skirt.
foodaholic wrote: » Is onglet hanger steak ? Its all so confusing
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.
Skirt steak is the cut of choice for making fajitas, arrachera, Chinese stir-fry,[citation needed] churrasco, and in Cornish pasties. To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared very quickly or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.
c.p.w.g.w wrote: » I'm trying to cook Cornish pasties for a family member who is stuck in Ireland due to CoVid19(Well only stuck because they have no interest in returning to England during CoVid19 with the way Bojo is handling it) Beef Skirt is whats supposed to be used, have managed to get their local brewery to sent over a few bottles of their favourite ale, think think fresh cornish pasties will last in the post:D:D:D:D
the beer revolu wrote: » It's insanely confusing. I've been researching this but I'm not really any the wiser. Onglet is, indeed the hanger steak, also known as the butcher's steak. This is where it gets muddy. In Ireland (and Britain, I think) the hanger steak is often referred to as skirt steak. On the other hand, wiki says this about skirt steak. It goes on to say this That , to me doesn't sound at all like a hanger steak which is tender and can be cooked quickly . I'm not sure we're any the wiser :rolleyes:
Sebastian Dangerfield wrote: » Sounds like something like chuck would be better. I was told to cook skirt quickly on a high heat, or it would get too tough. Wouldnt a pastie need something more stew-ey?
Dizzyblonde wrote: » Hanger steak looks identical to what was sold as skirt years ago. It cooks quickly and has a good flavour which would make it perfect for Cornish pasties in my opinion. You couldn't use any stewing cuts because they'd never cook in the pastry in such a short time, and the dearer cuts like rib eye or sirloin would be a waste.
Muahahaha wrote: » I wish there were some sort of chart that details all the duplication of names for various cuts. Not sure where all the confusion comes from, maybe it is American butchery terms creeping into our vernacular.
the beer revolu wrote: » American, British, Irish terms different international cuts becoming popular, the meaning of terms changing (eg, striplon/sirloin), it has all become extremely confusing.
jasonhn wrote: » maybe this is what you are looking for?https://www.mtwomeybutchers.ie/product/skirt-steaks/
