New York or Rib Eye. Explain.

Hiwatt wrote:New York or Rib Eye. Explain.

Ribeye.
Melty Fatness.

There's something 'no bullshit ' about the NY cut. I don't want to gingerly navigate my way through a piece of meat I payed 12 dollars for.

Ribeye for flavor and tenderness.

NY Strip for size.

Sounds like how some women would judge their taste in men, wot?

Hanger steak.

Bone-in ribeye wins for flavor, but NY Strip wins for ease of eatin'.

It's a tie.

I second the Hanging Tender. Best cut on the whole animal. A nicely-marbled Hanger is the steak you taste in your dreams.

What is a hanger?
Someone please explain.

Good luck buying a hanger steak. it's referred to as the "butcher's tenderloin," as the butcher usually cuts it out and keeps it for himself before selling the <relatively> worthless remainder of the animal.

The hanger is the muscle inside the body cavity that connects the diaphragm (skirt steak) to the carcass. There is only one of them in each animal, and as it is a working muscle, it has terrific flavor. Because it is an internal "organ" cut, it was considered offal and had a bad reputation for decades. Butchers would take the un-sellable steak home, and that's how it got the name "butcher's steak."

They have become quite sought-after in the more adventurous current culinary climate, and deservedly so. Super tasty. They can be seared, grilled or splayed open and made into a wonderful roulade.