Generally, my hubby stays clear of the kitchen near dinner time not wanting to slow the progress from ‘stove to plate’ so to speak, but last night was different. The meat marinating in the Ziploc bag had caught his eye and I saw him glancing at the clock as if to question how long it would be until the contents of the bag would be on his plate.
“What’s in the bag?” he asked.” It’s a Hanging Tender,” laughingly I replied as I readied the meat for the barbecue outside. “Shouldn’t have asked,” hubby said, thinking I was putting him on, and left me alone to finish cooking the dinner.
In 2014 the USDA put out a newly-revised list of 350 named cuts of beef, too many to list here. When I began cooking for my family in 1960, the chief cuts of beef could be counted on two hands; they were chuck, rib loin, sirloin, tenderloin, bottom sirloin, round, plate, flank, among a few others.
Thanks to new chefs cropping up every day, knowledgeable butchers are using the term “chef’s cuts” in their meat display cases. These cuts are what chefs love to grill in their own kitchens and these trendy names are found on their restaurants menus.
Sirloin is now being called ‘filet of sirloin” or “basketball sirloin” and in fact, the meat is cut to resemble a filet mignon steak. By properly marinating the sirloin cut, it will not be quite as tender but will be more flavorful than the filet and far less expensive.
Today, smaller cuts of beef are more popular with so many people being aware of their health and weight problems, thus the smaller cuts of filet of sirloin and filet mignon have become ‘the cuts of choice.’
The “under blade steak” is a continuation of the short rib, very well marbled and easily grilled. This steak may very well be the next big thing. The “mock tender” or “teres major” are great substitutes for filet mignon, being second only in tenderness.
The “flat iron” is a steak that is frequently found in local butcher cases. Grilling is suggested here. The “hanging tender,” also known as the “butcher’s tender,” was coveted by butchers and rarely made it to the meat showcase until lately. Only one per animal, this steak has immediately become a favorite in our household. After marinating for three hours, cooking time is 4 minutes (maximum) on each side for medium rare at 120 degrees.
Cost for the hanging tender steak (15 oz.) pictured here was $8.36 and would easily serve three adults. This is an unbelievable bargain. Leftovers, if you have any, for this small steak are excellent for a Philly steak sandwich.
The marinade recipe below is an excellent one for all cuts of beef meant for grilling. Little or no shrinkage has been detected.
Three-Hour Beef Marinade
In Ziploc bag, mix the following ingredients:
– ½ cup good quality red wine
– 1/8th cup soy sauce
– 1 tablespoon tomato paste or 2 Tablespoons tomato sauce
– 1 teaspoon paprika
– ½ teaspoon garlic powder
– 1 tablespoon freshly ground black pepper
Add steak and refrigerate for three hours.
On medium hot grill, cook for 4 minutes on each side, or until center reaches 120 degrees. Fahrenheit.
Let steak sit for 5-10 minutes before carving in order that the juices stay in the meat.
nColly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@co*****.net.
