steaks: the cheaper cuts
For a skint foodie, the middle of a cow with its sirloins, fillets and rib-eyes costing between £34.50 and £19.50 per kg is a no-go area. But fore and aft there are toothsome treats to be had at £10 per kg or under. An 8oz onglet steak will cost you about £2.25. That's not bad is it?
Asking for the less well known cuts at your local butcher can be bothersome however, depending upon their knowledge and regional variations in terminology. So it's useful to know what exactly your asking for. The diagram on this page from The Ginger Pig's website is useful.
flat iron
Feather blade is a small tender muscle which comes from the shoulder (so two per cow); full of flavour. A flat iron steak should be a cut from the feather blade without any sinew, but some butchers use the two terms interchangeably.
onglet
AKA butcher's steak or hanger steak. This is a large lump of meat from the centre of the animal, next to the diaphragm. It has a tough membrane running through the middle lengthways; dark red meat, rope-like texture and a gamey flavour. It makes a great steak - my favourite.
bavette
AKA goose skirt or flank steak.
The muscle on the flank of beef, just above the liver and kidney - a flat sheet of meat, with a rope-like texture and a delicate flavour. It's often suggested that it be marinated, flash-fried and then served in thin slices cut against the grain.
point steak
From the pointed, thin end of the rump where it joins the sirloin; the flavour of rump with the tenderness of sirloin.
Click here for cooking steaks.
Click here for cooking steaks.