Good Lifestyle

Under the tradition of German butchers, there are 16 different beef cuts. According toItalian19. The French? A quantity of 29. But wherever you order your meat - and throughout the language, what kind of beef is the one that represents a cup above the rest? What do you order if you want to make your butcher get his eyebrows and recognize that, yes, do you know your business?

To discover, we followed Butcher Sal Cinquemani of the Pino meat market, the venerated chopper in the Greenwich village of New York. (You can recognize the place of appearances inThe sponsor: Part II WhereThe Pope of the Village of Greenwich.) Without hesitation, Cinquemani has an answer: "It's called a steak of Coulotte."

Coulotte's steak is a Brazilian cut extracted from the top cap - itself the most tender and tasty section of livestock. "The way the fibers are arranged are really good," explains Cinquemani. "It's not so soft." Essentially, he says, "It's like having a New York band and a hangar steak mixed together."

In other words, you get the best of both worlds - the fleshy virility of a band and the lean sensitivity of a hangar - without sacrificing an ounce of flavor. As an extra bonus, it protrudes much cheaper than other "exotic" cups; Around the country, Coulotte Steak sells on average for about six dollars per eight ouncessteak.

In addition, Cinquemani says - and it's far away and far the most important part- "He has a nice name."

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