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Video Source: www.youtube.com/watch?v=AQykEQ37sBI
Also known as body skirt, butcher's cut, butcher's steak or Onglet in French and Lombatello in Italian. The Hanger Steak is a cut of beef steak renowned for its flavour. • This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as butcher's steak , because butchers would often keep it for themselves rather than offer it for sale. The reason for this was because in general people believed this to be a crude cut of meat, although it’s actually one of the most tender when prepared correctly. • Franco demonstrates how to butcher the Hanger Steak. Using his many years of experience as a skilled butcher, he talks you through the whole process step by step. • Bottoms up, heads down, let's crack on! • Follow us on Instagram • / theurbanbutcherychannel • View our website • https://www.urbanbutchery.com
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