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#1 ngatti

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Posted 18 April 2005 - 06:35 PM

I got to thinking yesterday that Onglette (Hanger Steak) is an overrated piece of meat.

The logic that preceded the thought? If there is only one on a cow and it is so prized by so many; why isn't subject to market forces. If it is so prized by butchers and the meat cognescenti, a premium should be attached, no? Why would a butcher be permitted to take such a prize piece of meat home and not sell it.

I was stripping 'em out of some veal loins the other day. I find veal onglettes to be nasty foul smelling bits of dreck (IMO). Funny, as I personally prize the rognons. I sent back about 5 pounds of SRF beef onglette on Friday (quality issue, they were mistakenly delivered frozen) and so this all coalesced into the "overrated" idea.

Thoughts?
yer 'avin' a larf, mate

#2 Wilfrid1

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Posted 18 April 2005 - 06:36 PM

Onglet is a great cut. ;)
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#3 hollywood

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Posted 18 April 2005 - 06:40 PM

What do you think/feel about flatiron steak? Are similar factors at work? It seems to be another trendy cut of late.

Then that happened.

 

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#4 Melonious Thunk

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Posted 18 April 2005 - 06:46 PM

I love a well-prepared onglet (hangar steak?). it is beefy, lean but juicy, and toothsome.
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#5 omnivorette

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Posted 18 April 2005 - 06:48 PM

Me too.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#6 Lippy

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Posted 18 April 2005 - 06:50 PM

I really like onglet, too. I think it has more flavor than the higher-priced cuts of the same quality served in the same restaurant, although it is tougher. (I'm not comparing onglet served at a local bistro to porterhouse at Peter Luger.)

#7 hollywood

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Posted 18 April 2005 - 06:57 PM

Me too.

That you are toothsome is a given.

Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#8 omnivorette

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Posted 18 April 2005 - 06:58 PM

Heh.

But seriously - I buy hangar steaks and skirt steaks all the time. Except for porterhouse which I grill outside in the summer, those two are the ones I eat. Well I do like me a nice ribeye too.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#9 bloviatrix

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Posted 18 April 2005 - 07:09 PM

I really like onglette. I find it to be extremely flavorful.
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#10 omnivorette

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Posted 18 April 2005 - 07:11 PM

Okay. I believe it's onglet. Not onglette. Correct?
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#11 Cathy

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Posted 18 April 2005 - 07:11 PM

I'd pick a hanger steak over filet mignon any day. It's terrific on the grill.
You're only as good as your grease.


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#12 ngatti

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Posted 18 April 2005 - 07:12 PM

What do you think/feel about flatiron steak? Are similar factors at work? It seems to be another trendy cut of late.

I think it's a piece cut from the chuck. Yes trendy, and I'd never heard of it until SRF started their hevy NYC marketing and promotion about 2-3 years ago. Again, only one per cow. Though (I think) it portions better than an onglet.
yer 'avin' a larf, mate

#13 bigbear

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Posted 18 April 2005 - 08:48 PM

I find that the hanger is a little too flavorful for me..... bordering on "organy." I did buy a mess of them when I saw them on sale for $1.99 a pound and I ground them up for chili. Very good.

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#14 Wilfrid1

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Posted 18 April 2005 - 08:56 PM

Maybe BigBear has a point. A nice piece of hanger can have a bit of liverish flavor about it, which I like, but which might deter sensitive high-end palates.
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#15 alexhills

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Posted 18 April 2005 - 09:36 PM

I definitely take near-aggressively flavored steak cuts over tender 'premium' ones... I enjoy onglet a lot - some garlic, some green beans, pommes dauphinoise... mmm....
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