What To Know
- When the entire muscle is left intact, hanger steak is often referred to as a “hanger steak roast.
- If the hanger steak is divided into smaller cuts, it may be known as a “hanger steak subprimal.
- The world of hanger steak nomenclature is a tapestry woven with diverse threads of regional, culinary, and butchering traditions.
Hanger steak, a delectable cut of beef known for its rich flavor and tender texture, has captivated palates worldwide. However, many are unaware of its myriad of alternative names, which can vary depending on region and culinary tradition. This comprehensive guide will delve into the diverse nomenclature surrounding hanger steak, revealing its hidden aliases and exploring their origins and usage.
The Butcher’s Lexicon
In the butcher’s lexicon, hanger steak often goes by the moniker “butcher’s steak” or “butcher’s cut.” This name stems from the fact that butchers would traditionally keep this prized cut for themselves due to its exceptional flavor and tenderness.
Regional Variations
United States
In the United States, hanger steak is commonly referred to as “hanging tenderloin” or “skirt steak.” The term “hanging tenderloin” alludes to the muscle’s proximity to the tenderloin, while “skirt steak” refers to its shape, which resembles a skirt.
United Kingdom
Across the pond, hanger steak is known as “hanger steak” or “onglet.” The term “onglet” is derived from the French word for “little tongue,” likely due to its elongated shape and tender texture.
France
In France, where culinary finesse reigns supreme, hanger steak is known as “onglet” or “aiguillette baronne.” “Aiguillette” translates to “little needle,” referring to the muscle’s tapered shape, while “baronne” is a term of endearment.
Australia
In the land down under, hanger steak is commonly called “hanger steak” or “flap steak.” The latter name is a nod to the muscle’s location on the animal’s flank.
Culinary Terminology
Grilling and Barbecuing
When it comes to grilling and barbecuing, hanger steak is often referred to as “bavette steak” or “bavette.” This term is borrowed from the French word for “bib,” as the muscle resembles a bib in shape.
Sautéing and Stir-Frying
For sautéing and stir-frying, hanger steak is sometimes known as “flat iron steak.” This name is attributed to its flattened shape, which makes it ideal for quick-cooking methods.
The Art of Butchery
The Whole Cut
When the entire muscle is left intact, hanger steak is often referred to as a “hanger steak roast.” This cut is typically roasted low and slow to achieve maximum tenderness.
The Subprimals
If the hanger steak is divided into smaller cuts, it may be known as a “hanger steak subprimal.” These subprimals can be further processed into steaks, roasts, or ground beef.
Wrap-Up
The world of hanger steak nomenclature is a tapestry woven with diverse threads of regional, culinary, and butchering traditions. By understanding the various names for this delectable cut, we can navigate the culinary landscape with confidence, appreciating its versatility and savor its unique flavor profile.
Answers to Your Questions
Q: Is hanger steak the same as skirt steak?
A: While both hanger steak and skirt steak are flavorful and tender cuts, they are distinct muscles with different textures and flavors.
Q: Why is hanger steak called “bavette”?
A: The term “bavette” comes from the French word for “bib,” as the muscle’s shape resembles a bib.
Q: Can hanger steak be used for stir-fries?
A: Yes, hanger steak‘s flattened shape and tender texture make it an excellent choice for stir-frying.
