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Il mondo del quinto quarto

The diaphragm :king of the fifth quarter

All about the beef diaphragm

In the culinary world, there are famous and widely known cuts of meat such as tenderloin or ribeye. However, there are also hidden gems that often go unnoticed, such as beef diaphragm, also known as hanger steak.

This cut full of flavor and succulence is definitely worth exploring.

The panniculus, diaphragm or hanger steak, in fact, belongs to the fifth quarter cuts which until a few years ago suffered unjustified discrimination: difficult to cook, unpresentable for the table, the remains of the animal.

Today they have acquired authority thanks to the inventiveness of chefs, let's discover one: the diaphragm.

In this article, we will discover what beef diaphragm is, its differences compared to loin and panniculus, the recommended cooking methods and some of the most popular uses in the kitchen. Get ready to experience an amazing culinary experience!

What is beef panniculus or diaphragm?

Many call it the diaphragm , to simplify. The panniculus is a muscle that supports the diaphragm, it falls into the fifth quarter group as it is considered a waste cut, but only in Italy!

In fact, there are countries in the world that consider it a prized and first-class cut of meat, in short, suitable for climbing the ranking of tasty and tasty pieces. In America, for example, they call it hanger steak.

The diaphragm is a cut of meat very rich in iron and looks like a thin slab covered with fat and a membrane that distinguishes its consistency, at the end it has a final and richer piece of meat called loin.

The particularity of this anatomical cut, unlike other cuts in continuous movement which present a fairly high connective tissue and therefore a quantity of fat, presents little fat and little connective tissue, as the same muscle carries out a much more particular job, without have particular loads and above all without exerting particular force.

This therefore makes this particular meat quite tender, but also very tasty if cooked correctly and with the right attention.

What is beef loin?

The beef loin is a very small muscle mass located between the last two thoracic and first lumbar vertebrae of the animal - approximately between the kidneys. Technically, it could be considered a cut of the loin, although it is often discarded along with the kidneys at slaughter.

This is because the loin is a cut that is not protected by bones or fat nor - therefore - it tends to oxidize easily, taking on a dark color (unattractive to the consumer).

For this reason, it is discarded and kept by butchers: in fact it is also called "the butcher's steak" aka Butcher's Steak.

In reality it is a very delicious cut with particular names that characterize the area in which it is cooked. In Venice it is the "Cao de lombo" , in Lombardy "Costello" or "Fustello" , in France the "Onglet" and in Mexico they call it "Arrachera" , in short it seems to be "Country you go, loin you find".

Differences between loin, panniculus or diaphragm

It's easy to confuse beef diaphragm with other similar cuts like loin or panniculus, but there are some distinguishing differences to keep in mind. Loin is a cut of meat found in the midsection of the animal, near the vertebrae, and is known for its tender texture.

It constitutes the thickest muscle from which the diaphragm muscles originate. The panniculus or diaphragm, on the other hand, is precisely the cut of muscular flesh that surrounds the diaphragmatic part.

From last place to first. Outside Italy

Why is pannicolo so prized in the rest of the world? Every animal has one and only one, it goes without saying that the availability of the product represents a tireless hunt for hidden treasure.

Another analysis is the spectacular nature of the flavor which, thanks to the characteristic and consistent presence of fat, presents itself as a tasty dish and perfect for grilling.

The low price represents the common thread in all countries, since although for some it is a prestige cut, the fact that it is not presented as a renowned dish or symbol of the place in which you find yourself remains fixed. Perhaps, in Italy we have many other dishes capable of claiming the top places in the rankings, this is probably not the motivation, but simply the most valid conclusion.

After all, just think of the Florentine province with T-Bone Steak or the Lombard capital with ossobuco and yellow rice, or even Venice and liver, in short, we have a rich recipe book capable of satisfying even the most sophisticated palates .

How do you cook beef diaphragm?

The ideal cooking method for panniculus and loin is the grill, therefore dry, rapid cooking at high temperatures and leaving it rare, whether you choose the grill or the Josper oven or whether you opt for the classic summer barbecue does not matter.

What remains fixed is the idea that succulent and fat-rich meat allows for a unique taste and represents a surplus capable of surprising diners and anyone who tastes even just the aroma.

Marinating the diaphragm remains, as for all grilled meats, the perfect solution to increase the flavor and make the dish unique and particular.

The cooking rules do not require particular attention since pannicolo is a particular cut of meat, but at the same time it is simple to prepare and bring to the table.

The only precaution is the thickness of the membrane which could be annoying if too thick, but in this case it is the art of the master butcher that defines the delicacy.

This is why it is preferable to turn to farms in which the respect given to the fifth quarter is commensurate with other cuts of meat, only in this way will it be possible to praise the delicacy of the diaphragm, sorry! Of the panniculus.

In addition to grilled meat: diaphragm as a cheap steak

Italian inventiveness represents, above all a kitchen, a must have that many envy us.

In Roman cuisine, for example, they choose pannicolo to cook excellent slices pizzaiola. In fact, when stewed, this particular cut of meat adapts perfectly. In fact, the diaphragm is perfect for preparing tasty, economical steaks .

In addition to the pizzaiola, you can choose this economical cut to prepare tasty rolls or tasty burgers, after all the meat is made up of a high percentage of fat which represents a valid ally for bringing a juicy dish to the table.

On our site you can find the diaphragm. If you appreciate the fifth quarter, remember that with our Quinto Quarto Box you can try apparently risky combinations with offal, but capable of satisfying everyone's palate!