I used to go to hazlewood farm shop when I lived in Penistone very nice I would always get a steak from a proper butchers never from supermarket. Definitely worth the extra money
Either barkers on Barnsley market or cawthorne farm shop. Let it rest in foil for 15 mins after cooking whilst you fry off your mushrooms, garlic and onions in the steak juice. Then lob some creme fraiche, mustard and a few herbs in. Top knacker
Flank...is that what they also call skirt ('butchers cut')? once saw a top chef on TV saying it was one of the little secrets that only chefs and butchers know about (until he blabbed about it on his programme)
Agreed, it's a real pleasure to go into Barnsley and visit the new market these days, some top quality meat, fish and veg on sale.
Slightly off topic... Shin beef is one of the cheapest cuts and incredibly tasty due to the connective tissue that makes forflavour. . However, it needs stewing for at least two and a half to three hours with onions and stock after cutting i to small chunks and browning off. I always use it for meat and potato pie filling (usually served with mushy peas) both of which confuse our Italian friends from this region who have no concept of either savoury pie or mushy peas. I served it up to a group of Italian friends we had an English evening at a social gathering, the type who tend to regard foreign food as the way pasta is cooked in the next village! Suspicious at first, I have to say it went down very well once they got stuck in . We even provided some mint sauce (mint from our herb garden albeit we had to use red wine vinegar in the absence of malt vinegar. Since then I introduced them to the pleasures of Yorkshire style Pork Pies (with the pink filling and not that grey Melton Mowbray muck) which I finally mastered after a couple of mediocre attempts where the mix was wrong texture -too smooth,or two chunky,although I cheat a bit using spring form rings rather than hand raising them since they tended to sag too much. I use a finely chopped mix of shoulder pork and cubed unsmoked pancetta. The two things you cannot get - Lard and Mushy peas - visiting friends and relatives bring for me. (oh! and beef dripping for fish 'n chips) Pork pies are special though and I only do them a couple of times a year since the longer we are here the less I miss the UK diet. Things are gradually changing anyway as the young Italians are travelling and experiencing food other than Pasta and Pizza, migrants are arriving and shops selling ethnic ingredients Indian and Halal, Chinese and African produce are gradually starting to appear. When we first arrived if you wanted something other than standard Pizza Pasta you had to cook it yourself.
George Spicer is your man. He'll fill you in where meat is concerned, and tell you how to get the ultimate satisfaction from the preparation of your joint.
Flank = Bavette is very popular in France, lovely rich flavour. We always marinade first, then fry, beautifully tender. Our favourite cut is Onglet = Hanger streak. Most popular with our French friends. Amazing flavour and very tender. It is a cut near the diaphragm. Again works well with a marinade before. You will not be disappointed. Bon appétit!. I have bought both cuts from good local butchers and are cheaper than the usual popular cuts.