When it comes to meat, the most well-known cuts, such as fillet, rib eye or sirloin, often steal the show. However, there are lesser-known cuts that deserve our attention, and one of these is the heifer diaphragm. This piece, rich in flavor and surprisingly versatile, is the secret of true meat connoisseurs.
What is the Scottona Diaphragm?
The diaphragm is a long, thin muscle located near the animal's chest cavity. It is a little-known cut, but it is highly prized for its intense flavour and tender texture, if cooked correctly. In the case of the heifer, a young female bovine that has never given birth, the diaphragm is particularly prized due to its more tender and juicy meat.
Why Choose Diaphragm?
-
Unique Flavor: Thanks to the position of the muscle and its function, the diaphragm is rich in connective tissue which, if treated well, gives an intense and authentic flavor.
-
Versatility: It lends itself to many preparations, from grilling to pan-frying, to aromatic marinades.
-
Convenience: Despite its tastiness, it is often less expensive than more popular cuts.
How to Prepare the Heifer Diaphragm
The key to enhancing the heifer's diaphragm is the cooking method. Here are some ideas and tips:
1. Perfect Grilling
The most classic and appreciated method is on the grill:
-
Marinade: Leave the diaphragm to marinate for at least 2 hours with extra virgin olive oil, garlic, rosemary, black pepper and a touch of lemon.
-
Cooking: Cook on a hot grill for 2-3 minutes per side. The diaphragm lends itself well to cooking rare or medium.
-
Rest: Let it rest for 5 minutes before slicing.
2. In the Pan
If you don't have a grill available, a cast iron or non-stick pan will work just fine:
-
Preparation: Dry the diaphragm and season with coarse salt and pepper.
-
Cooking: Heat the pan with a drizzle of oil or a knob of butter and cook the diaphragm for 2-3 minutes per side over high heat.
-
Deglazing: You can add a touch of red wine or balsamic vinegar to deglaze the pan and obtain a delicious sauce.
3. Aromatic Strips
-
Cutting: Cut the diaphragm into thin strips.
-
Cooking: Quickly sauté in a pan with oil, garlic, chili pepper and a mix of aromatic herbs such as thyme and parsley.
-
Service: Ideal to accompany with grilled vegetables or a fresh salad.
Tips for Perfect Cooking
-
Don’t Overcook: The diaphragm tends to become tough if cooked too long. Prefer short, intense cooking.
-
Correct Cut: Always slice against the grain to obtain soft, easy-to-chew slices.
-
Temperature: If possible, use a cooking thermometer: the ideal internal temperature is around 131-135°F for medium rare.
What to Serve with Scottona Diaphragm?
The diaphragm pairs perfectly with simple and genuine side dishes that enhance its taste:
-
Grilled Vegetables: Zucchini, aubergines and peppers.
-
Fresh Salads: Arugula salad with parmesan shavings and walnuts.
-
Baked Potatoes: Crispy on the outside and soft on the inside, perhaps flavoured with rosemary.
Conclusion
The heifer diaphragm is a cut that deserves to be rediscovered. Easy to cook, economical and incredibly tasty, it is the ideal choice for those looking for a healthy and tasty meal. Try it with our tips and discover a new way to appreciate quality meat!
---------------------------------------------------------------------------------------
