Butchers have been around for a long time. Many say it is a dying art but people like us have shown that our craft is not dying, it's just evolving.
Over the last few decades, the way we process and cut beef has changed significantly. Technology has allowed us to discover and re-discover amazing cuts of beef such as the Denver Steak, Flat Iron Steak and Hanger Steak. We are huge fans of these awesome but relatively inexpensive cuts. And now, we'd like to introduce you to another new and exciting steak; the spider steak.
And no, there's nothing creepy or crawly about this steak cut.
What Is The Spider Steak?
There's nothing creepy or crawly about the spider steak. Also known as Oyster Steak and Pope's Eye (UK), the name 'spider steak' comes from its appearance as it resembles a spider web, or to others, an oyster (to be frank, we have no idea why the folks from the UK call it Pope's eye). It's a cool little semi-circle weaved with a web of intramuscular fat that sits inside the hip on the Aitch bone.
The spider/oyster steak is extremely unique and rare because it is a small steak (7-10 oz), that's naturally super flavorful. Since cows only have 2 hips, there are only 2 Spider Steaks per cow. It's one of those crafty, rare cuts that butchers once kept for themselves.
It is a cut that has superior marbling, even in breeds that do not present that much marbling. That said, at Meat N' Bone we only offer wagyu spider steak because it is a wagyu cut that will NOT break the bank.
How To Cook Spider Steak
Cooking the spider steak is simple. It is just like cooking flap steak or flank. Grill over high heat, turning the steak only once after a rich, golden crust has formed. Do not go beyond a medium. Three minutes a side should be more than enough for a medium-rare.
What are you waiting for? Check out the Spider Steak!
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