e/Hanger steak

Information
has gloss	eng: A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer. (Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles flank steak, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.
lexicalization	eng: hanger steak

has gloss

eng: A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer. (Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles flank steak, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.

lexicalization

eng: hanger steak

Meaning
German
has gloss	deu: Die Nierenzapfen (in Teilen Bayerns und Österreich auch Herzzapfen) sind ein Fleischteil beim Rind oder Kalb. Es handelt sich um die Zwerchfellpfeiler und wird teilweise auch so genannt. Der restliche Teil des Zwerchfells wird als Saumfleisch (in Bayern und Österreich auch als Kronfleisch) bezeichnet.
lexicalization	deu: Nierenzapfen
French
has gloss	fra: L’onglet est un morceau de viande de bœuf ou de veau situé sur le ventre, sous le faux-filet et le filet. Il correspond à chacun des deux piliers du diaphragme. Cette « pièce noble » fait partie des morceaux à fibres longues, comme la hampe ou la bavette ; elle est principalement préparée comme grillade. Elle se présente sous la forme de longues bandes de viande, que lon dédouble généralement dans le sens des fibres musculaires avant de les griller, cest-à-dire quon les tranche dans leur épaisseur et quon les déplie. Lorsque longlet est bien préparé, il donne une viande tendre et sapide sil est suffisamment rassis (ce terme na absolument rien de péjoratif, une viande trop fraiche nest pas propre à la dégustation, et souvent considérée comme non diététique).
lexicalization	fra: onglet
Malay (macrolanguage)
has gloss	msa: Stik penggantung ialah potongan stik lembu yang dikatakan "bergantung" daripada diafragma lembu kasi. Daripada segi anatomi, diafragma merupakan satu otot tunggal tetapi ia biasanya dipisahkan menjadi dua potongan yang berasingan: * "stik penggantung" yang secara tradisi dianggap sebagai lebih sedap kerana ia lebih dekat dengan buah pinggang; * "stik skirt" luaran yang terdiri daripada otot di dalam diafragma dan lebih liat teksturnya.
lexicalization	msa: stik penggantung

Media
media:img	Hanger-steak-cooked-MCB.jpg
media:img	Hanger-steak-raw-MCB.jpg
media:img	Onglet cru 050901 125544.jpg
media:img	Onglet cuit 050901 125628.jpg

Word:	(case sensitive)
Language:	(ISO 639-3 code, e.g. "eng" for English)

e/Hanger steak

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