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Here’s an article for your recipe titled “Diaphragm: What It Is and How to Cook This Affordable Cut of Meat”:
Diaphragm: What It Is and How to Cook This Affordable Cut of Meat
The diaphragm, also known as the skirt steak or hanger steak depending on the specific cut, is a highly underrated and affordable cut of meat that deserves a place in every home cook’s kitchen. This flavorful cut has long been a staple in many cuisines around the world, from Mexican fajitas to Korean barbecue. With its unique texture and robust flavor, the diaphragm cut offers a delicious option for anyone looking to expand their culinary horizons without breaking the bank.
What is Diaphragm Meat?
The diaphragm muscle is located near the lower ribs and has a slightly coarse texture, which gives it a distinctive mouthfeel. This cut is divided into two main sections: the outside skirt, which is prized for its tenderness and marbling, and the inside skirt, which has a chewier texture but an intense beefy flavor. While both cuts can be a bit tougher than other parts of the cow, they are packed with flavor and cook quickly, making them perfect for high-heat methods.
Why Choose Diaphragm Meat?
The diaphragm cut is not only affordable but also highly versatile. It absorbs marinades exceptionally well and holds up beautifully on the grill, under the broiler, or even in a hot skillet. Its beefy taste makes it a great addition to dishes where you want the meat to stand out. Plus, it’s a more sustainable choice, as using cuts like the diaphragm ensures more of the animal is utilized.
Preparing Diaphragm Meat for Cooking
To make the most of this cut’s rich flavor, a little preparation goes a long way. Here are some tips:
- Marinate for Tenderness: Since diaphragm meat can be a bit tougher, marinating it in a mixture of acidic ingredients (such as lime juice, vinegar, or wine) and spices for at least an hour helps break down the fibers and add flavor.
- Trim Excess Fat: The outside skirt may come with a layer of fat or silver skin, which can be trimmed to avoid chewiness.
- Slice Against the Grain: After cooking, always slice this cut against the grain to ensure a tender bite.
How to Cook Diaphragm Meat
Diaphragm meat shines when cooked quickly over high heat. Here are a few popular ways to cook it:
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