Beef Hanger Steak

14.99/LB

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Comes from:

The diaphragm. It’s highly coveted and there is only one per animal (we cut it into 2 steaks). It used to be called a butcher’s cut.

Best cooking method:

A good and beefy steak, you can do anything with it. Sear it and put it in the oven, or grill it. It’s a little thicker than, say, a flank, so you have a little leeway if you grill it. It’s lean but fatty on the outside. Pay attention because it goes from medium to well-done very fast.

Tips:

Hangar handles differently than most muscles because of its unique location on the animal. It has intramuscular fat you can’t even see. When cooked, it’s almost like a fish in that the meat flakes off.

Similar cuts:

Sirloin flap, skirt, and flank.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.

I need about