The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.
Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.
Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.
Located on the hindquarter, opposite the New York strip separated by the spine, the tenderloin has a low fat content and superior tenderness. It can be grilled or pan-broiled to perfect, melt-in-the-mouth doneness.
Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat.