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I accidentally created (and made a subsequent edit) to this article while not properly logged in, and as a result I am not listed as the author. If there's an easy way to remedy that retroactively, it might be nice to put the blame on me rather than an anonymous IP address. :)
Someone pointed out that kosher hanger steak absorbs more salt during the koshering process than most steaks, probably due to its wider grain, so it's best cooked with no added salt. As this is probably original research on the part of the author of that post, I'm not adding it to the actual page. Shalom S. ( talk) 00:55, 18 May 2012 (UTC)
Looking on the butchering diagrams on the French and German pages linked down the left border, they put it far higher and more towards the rear of the animal. And "Niere" is German for "kidney", indicating that to the Germans, at least, this meat is situated right next to the kidney, not the brisket. Which is wrong, which is right? Also, both the French and German pages use the same picture of the piece of meat itself. If they're not actually the same piece, then that picture is wrong in at least one set of pages. -- CRConrad ( talk) 13:45, 13 January 2014 (UTC)
Towards the bottom of the article the (correct) NAMP 140 is listed for Hanger steak. If you look it up, that cut is from the Short Loin. What the article has been describing (in words and pictures) is the Skirt Steak NAMP 121 and is from the Plate section. A good many of these cuts look similar and it can get confusing, but if you had the correct number for the cut already how can you still get it so completely wrong? The article needs to be completely redone.
Dunetraveller ( talk) 08:23, 16 April 2015 (UTC)Dunetraveller
"The hanger steak is usually the most tender cut on an animal" - Is there a source for this? My experience is rather the opposite. — Preceding
unsigned comment added by
71.125.208.195 (
talk) 01:31, 28 March 2016 (UTC)
Correct. Skirt steak or Romanian tenderloin is beef diaphragm. Not hanger steak. Both, though, are parts that butchers used to throw away, or give to their employees. My ex was a kosher butcher, hanger steak is NOT diaphragm. Pookerella ( talk) 03:56, 5 January 2018 (UTC)
This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||
|
I accidentally created (and made a subsequent edit) to this article while not properly logged in, and as a result I am not listed as the author. If there's an easy way to remedy that retroactively, it might be nice to put the blame on me rather than an anonymous IP address. :)
Someone pointed out that kosher hanger steak absorbs more salt during the koshering process than most steaks, probably due to its wider grain, so it's best cooked with no added salt. As this is probably original research on the part of the author of that post, I'm not adding it to the actual page. Shalom S. ( talk) 00:55, 18 May 2012 (UTC)
Looking on the butchering diagrams on the French and German pages linked down the left border, they put it far higher and more towards the rear of the animal. And "Niere" is German for "kidney", indicating that to the Germans, at least, this meat is situated right next to the kidney, not the brisket. Which is wrong, which is right? Also, both the French and German pages use the same picture of the piece of meat itself. If they're not actually the same piece, then that picture is wrong in at least one set of pages. -- CRConrad ( talk) 13:45, 13 January 2014 (UTC)
Towards the bottom of the article the (correct) NAMP 140 is listed for Hanger steak. If you look it up, that cut is from the Short Loin. What the article has been describing (in words and pictures) is the Skirt Steak NAMP 121 and is from the Plate section. A good many of these cuts look similar and it can get confusing, but if you had the correct number for the cut already how can you still get it so completely wrong? The article needs to be completely redone.
Dunetraveller ( talk) 08:23, 16 April 2015 (UTC)Dunetraveller
"The hanger steak is usually the most tender cut on an animal" - Is there a source for this? My experience is rather the opposite. — Preceding
unsigned comment added by
71.125.208.195 (
talk) 01:31, 28 March 2016 (UTC)
Correct. Skirt steak or Romanian tenderloin is beef diaphragm. Not hanger steak. Both, though, are parts that butchers used to throw away, or give to their employees. My ex was a kosher butcher, hanger steak is NOT diaphragm. Pookerella ( talk) 03:56, 5 January 2018 (UTC)