Introducing the latest butcher’s cut...
Taken from inside the hip of a pig or cow – hence the name we've given it – this is actually the unsung spider steak, a nod to the web-like marbling pattern of fat. It is often used in a mince mix, but we’ve got some other ideas. This is just about everything you want from a quick frying cut, with enough fat to render and create the juiciest little steak about. Pan-fry it for couple of mins on each side and serve with a sharp salsa verde to cut through the fat, or stick it in a sandwich loaded with caramelised onions.
Thanks to east London butchers-cumrestaurant Hill & Szrok (hillandszrok.co.uk) for sharing their knowledge.