• Hanger steak is so named because it is part of the diaphragm muscle that hangs between the loin and the ribs. Like a skirt steak, hanger steak is a grainy, fatty cut that is perfect for grilling or broiling. Hanger steak is nicknamed the "butcher's tenderloin" because traditionally butchers kept this full-flavored, odd-shaped meat for themselves. Hanger steak is also known as onglet, butcher's steak and hanging tender. This steak is extremely juicy, lean and deliciously chewy. For years, it was unavailable in markets because it was a cut that was not very popular. Today, the secret is out and the hanger steak can be found in bistros and steakhouses everywhere. But hanger steak is still better known in France than in the United States.
  • Hanger Steak Other Common Names For This Cut: Hanging Tender. This steak is part of the diaphram muscle and is best served rare or medium rare.
  • A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer.It is supposed to be more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.
  • It's also called the butcher's steak or butcher's tenderloin. It's the part of the diaphragm that hangs between the last rib and the loin. Usually it's ground into hamburger (or butchers just take it home, thus the name), but some people claim that its grainy texture and intense flavor make it a first-rate steak (if marinated first). It's more common in France than in the USA. Substitutes are skirt steak OR flank steak

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