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beef hanging tenderloin/diaphragm?

GirlyEggGirlyEgg Posts: 622
edited November -1 in EggHead Forum
I picked this up at Restaurant Depot... it was about $3.29/lb, so I wasn't really expecting much. The initial research I did talked about removing a membrane and then cooking - which I thought I did, but apparently not... The beef, itself, cooked medium rare, was FANTASTIC! However, I still had that pesky membrane going through the center....

Anyone have a good set of directions to prep this meat? I'm willing to keep trying with this, because it was THAT GOOD!
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Comments

  • FidelFidel Posts: 10,168
    Those are the natural unprocessed form of the hanger steaks that get a lot of play here. There should be two 'pairs' per pack from RD. And I agree, the flavor makes the prep time worth the effort. Sparky and I prepped 4 or 5 packs of the at the GA Mountain Fest a few weeks ago.

    Maybe this link from a couple years ago can help:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=685623&catid=1

    Basically, you want to remove all the exterior fat and silver skin, and then locate the thick tendon that runs down the middle and cut along both sides of it to remove. Then you'll have two pieces of meat, one about 30% larger than the other in most cases.
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  • GirlyEggGirlyEgg Posts: 622
    Thanks! I'll let ya know how it goes!
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