Hanger Steak Lombatello

Hanger steak, or panniculus , diaphragm 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 the chefs, let's discover one of them: pannicolo. Many call this muscle 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.
The diaphragm 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. Another peculiarity of this cut is its richness in iron.

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.

This cut is made from cattle raised on the farm. agricultural Facchinetti.