Hanger,Beef Flap (Bavette),Flank and Skirt Steaks
Thirty years ago, none of these were seen much on restnt menus in my area (Boston.) It was flank steak that was the cheap preferred cut for grilling in the 60's and 70's. Now we're seeing many more cuts. IIRC, hanger prices have sharply escalated recently and so bavette and others are being seen more. Could someone help me undertand these cuts and which are good for what?
I'm not a beef tenderloin girl; i look for flavor first, tenderness etc second.
This link below is really terrific and it answers my post in many ways, but i would still love your CH opinions as well.Thx so much for your help.
I would agree they are all good for Stir-Fry...and add Fajitas..but they are all equally good as more inexpensive options for steak...particularly when used for slice steak.
I would consider Hanger and Flat-Iron to be two of the most flavorful and tender cuts of Beef. On sale, or if you have access to a Wholesale/Restaurant Cash & Carry, they can both be had for $4-5/lb.
We eat skirt in place of "steak" all the time. Actually it is probably what we eat most these days of any beef cut.
Sliced properly, it is not a tough cut at all.
I like them all and when I pick up my beef half next week, the flank steak will get cooked before the porterhouses.