Re: How I like my steak:

[grinder]

The French cut up beef carcasses in a completely different manner to the English and American, so they have cuts that is next to impossible to obtain outside of France.

My favourite is the piece known as "la hampe", which is the muscle under the gut that holds the belly in place. It's a long stringy muscle, more so than "onglet" or "bavette". It needs to age for a week or so, and then you sear it over a hot griddle for about 30 seconds. It has a very distinctive flavour and is simply divine. After you get used to it, all other beef cuts seem very bland.

[dug]

In the United States we call "la hampe" the "hanger steak". It happens to be a cheap cut of meat, simply because people don't know how wonderful it is. It shows up on restaurant menus for 20-30 US dollars, but costs two dollars a pound wholesale (for prime).

"La hampe" is actually easy to find in my neighborhood, where I can find it for five dollars a pound, retail!

I agree whole heartedly that it is a fantastic cut, needs a little aging, works well when cooked quickly, and it takes a marinade very well.

I'm glad you brought up this often overlooked, yet wonderful cut.

-- Douglas Hunter