New Steak Trends
In the last few years we have noticed an increase in our customers asking for steaks other than the usual Rump, Sirloin, Fillet and the like! There is a whole other world of steaks aside from these few popular cuts, all you need to know is what to ask for!
One of the best parts for you as a customer, is that these steaks are far easier on the pocket than your traditional, premium steaks put still tick all the boxes taste and texture wise! The main of these cuts have always traditionally been used for slow cooking or trimmed up by us butchers for mince products! These cuts, however, produce and wonderful taste and texture when given a quick cook at a high heat and then left to rest so the meat juices re-absorb and the muscle fibres have time to relax, leaving lovely tender, flavourful meat that you’ll want to eat again and again!
So what are these super trendy new cuts?
Bavette or otherwise known as Flank steak comes from the Beef Hindquarter and cut from the abdominal muscles, meaning that it is a well used muscle, it has a loose open grained texture, similar to that of skirt, traditionally used for slow cooking. This cut is really popular in Columbia and has been eaten for years and once you try it you’ll see why! We are bit late to the party in the UK with this cut but we are catching up!
The Flat Iron otherwise known as blade steak (supposedly named this because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape and comes from the shoulder area of the animal. Traditionally it’s always been a cut that has been trimmed up for stewing steak or mince due to the impossibly tough line of gristle running through the centre. However over the years us clever butchers have come up with a way of cutting the flat iron steak so it skims over this gristle, meaning the grain is running in the opposite direction to traditional steaks and gives the cut it’s characteristic flat appearance.
This is a steak rich in flavour and lends it’s self to a quick, hot sear and best served rare, anything above medium and you will not be doing this steak justice! You can of course slowly braise this cut for a lovely tender result too but the recent trend is for eating this cut rare! Try it for yourself and you’ll see why!
Feather steak gets its name as it sits on the side of the shoulder blade and when sliced looks like a feather with the nerve like the quill. Cut like this it is good for slower cooks. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture. These are also perfect for slow cooking but also for flash frying. This is also an excellent value for money cut, brilliant slow cooked in curries or Char grill very rare for a Thai salad. Give it a go, it’s really worth a try!
Now for something a little bit special to bring the caveman out in you! The tomahawk steak has the ultimate “WOW” factor, gaining it’s name from its shape resembling an old tomahawk axe! This steak is gaining popularity in the UK, and we have certainly noticed an increase in our customers asking for this cut, mainly as a sharing steak for two or as a show stopper at a BBQ!
The Tomahawk is a rib steak, with the entire rib bone left on and French trimmed to give a fabulous presentation that will certainly be remembered. But it’s not all about the looks! Being a rib cut this steak has a fabulous flavour due to the lovely swirls of fat marbling the muscle, this cooks into the steak leaving wonderful flavour and juicy meat that won’t be forgotten any time soon!
Definitely one to try if you want to impress or if you are a serious steak lover!
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