Unconventional cuts of meat for grilling: Have you ever tried a hanger steak?
Taking a stand for quality meat
Skirt steak
The fleshy part of the diaphragm that is attached directly to the ribs. It has long fibres, which is why we recommend grilling whole and then slicing thinly across the grain. Look forward to a distinctive meaty flavour.
Hanger steak
An elongated muscle that hangs near the spine in the diaphragm area in front of the tip of the sirloin. It's basically a liver holder. Because it's located near the diaphragm, it's constantly working, and therefore is heavily vascularised. This gives it a distinctive, almost iron-like flavour. Again, it is a good idea to grill it whole and cut it on the plate.
Top blade
This is tied directly to the shoulder blade and is sliced with the bone. In the middle of the meat is a central collagen membrane, which is typical of this steak. At Amaso, they age the whole shoulder blade and then cut the steaks with the bone in. In a way that is not common anywhere in the world, and that is why you can only enjoy the peeled shoulder in this form at Naše maso butcher shop and Kantýna, where Amaso supplies steaks. It has a distinctive flavour and aroma, yet it has a delicate texture. A favourite steak cut of Vlasta Lacina, the head of Amaso.
"Cobweb"
Thinly sliced sirloin or "cobweb" is a real delicacy. It is scarce and hard to find, but it is worth seeking out. It is a delicate meat with a fine fibre that is marbled with fat, which is why it is called 'pavučinka' in Czech. A pork version is sometimes offered by the Naše maso butcher shop, ask at the counter.
Rib
Meat from the rib is the simplest part, along with the shoulder, but very interesting and distinctive in taste. It is grilled boneless, fast and can handle medium rare. It is best enjoyed when sliced against the grain, like any other steak cut.
Giblets: liver or kidneys
If you're a true gourmet and want to taste something that just about anyone doesn't grill, try pork kidneys or liver. It takes a bit of practice, but the result is worth it. Be careful not to overcook the liver, as it will toughen up. They should be cooked to medium rare. Don't worry about anything, they will always finish a little bit before they arrive on the plate and you will enjoy them.
