2/B or not 2/B
Well-known member
Had the mobile butcher here today. We're donating an older cow to be food for tigers, leopards, and other big cats at the nearby endangered cat haven (kinda like a zoo but a lot cooler b/c it's in the mountains and the enclosures are built into the hills). There's a reason behind why we're doing this of course, but that's another story. Let's just say lunatic cow and leave it at that.
Anyhow, I took some things from the butcher before he left. I wanted some scraps for our dogs. One of the things he gave me was the hanging tender and he said I might want it for myself. I've heard of this cut, the butcher's cut, but never tried it so I was excited. My understanding is that it's kind of like the diaphragm muscle of the cow. It's really long grained and dark like the liver. Guess I should've snapped a picture of it, but it's marinating right now. I cut off a little piece and pan fried it to test it out. Very, very flavorful and yummy. Does anyone else know much about this cut?
Anyhow, I took some things from the butcher before he left. I wanted some scraps for our dogs. One of the things he gave me was the hanging tender and he said I might want it for myself. I've heard of this cut, the butcher's cut, but never tried it so I was excited. My understanding is that it's kind of like the diaphragm muscle of the cow. It's really long grained and dark like the liver. Guess I should've snapped a picture of it, but it's marinating right now. I cut off a little piece and pan fried it to test it out. Very, very flavorful and yummy. Does anyone else know much about this cut?
