Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hanging Tender
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="2/B or not 2/B" data-source="post: 584601" data-attributes="member: 7233"><p>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. </p><p></p><p>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?</p></blockquote><p></p>
[QUOTE="2/B or not 2/B, post: 584601, member: 7233"] 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? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hanging Tender
Top