[Sca-cooks] Steak au Poive cut

[Michael Gunter]

> Often? I'm missing out. I have to threaten to roast my butcher over coals, slowly, to extract the hanger steak. Most Americans don't know about it, so it seems to have a habit of becoming one of the bits they like to keep for themselves. Even when it's my moo-cow.
> Femke

Hanger steak is starting to become very popular. But you can call it by its current incarnation
of "Flatiron Steak" and and should have no problem.
 
Gunthar