Diaphragm: What It Is and How to Cook This Affordable Cut of Meat

In regions like Veneto and Puglia, horse diaphragm is a common delicacy. In Veneto, it’s known as straeca, a thin steak from the diaphragm, tenderized by beating. In Puglia, braciole al sugo is popular, where the diaphragm is sliced, pounded, stuffed with cheese, and cooked in tomato sauce.

Conclusion
The diaphragm may be an overlooked cut, but its unique flavor and versatility make it an excellent choice for various dishes. Whether grilled, sautéed, or slow-cooked, it offers a delicious and economical option for home cooks willing to experiment.