9/16/2023 0 Comments Flank steak vs flat iron steakThis means that the taste is a little reminiscent of liver and is incredibly powerful. This is because of the location of the muscles proximity to the innards (offal) – so the iron content in onglet is especially high. What’s even more important: The cut from the belly area of the cow stands apart from every other kind of steak when it comes to flavour intensity. This has got nothing to do with it being tough, rather it quite simply opens up a new dimension in terms of the structure of the bite. It has a hearty bite to it, a coarse fibre structure and gives you a very particular feeling in your mouth. The onglet is almost the opposite of a fillet in every respect. We will show you four hot candidates, which could become your new favourite cuts on your domestic gas barbecue. However, as a result of the boom in barbecues over the last few years many other cuts have forced their way onto the grill as alternatives and more and more barbecue fans claim: numerous cuts have far more exciting flavours than the classic beef fillet! So, it is high time to finally move away from the well-trodden paths of barbecuing and give new cuts a chance on the barbecue. Lean, not too intense and guaranteed to be tender, even if you slightly miss the point when it is cooked to perfection. Fillet on the grill is always a safe bet.
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