Description
Also known as hangar steak, this muscle helps support the diaphragm of the animal, its officially offal and there’s only one 800g of them in every 300kg organic beef carcase. It does very little work and has a very open loose texture. According to my friend Fred, who is a French restauranteur in Edinburgh, and he would know, you have to eat it as fresh as possible, and cook it as rare as you dare. So we often freeze them down as soon as we get them in, and can sometimes offer you a frozen one instead of fresh.
