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.
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.
Sirloin flap, skirt, and flank.
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.