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Zabuton means floor cushion in Japanese, and the name is literal. A butcher explains the cut American shops call the Denver steak, why a shoulder muscle ends up this tender, and why it cooks better in a pan than on a grill.
There is only one hanger steak per animal, which is why butchers quietly kept it for themselves for decades. A USDA butcher explains what the cut is, how it differs from skirt and flank, and the three best ways to cook it.
