Everything about Hanger Steak totally explained
A
hanger steak is a cut of
beef steak which is said to "hang" from the
diaphragm of the
steer. (Anatomically the diaphragm is one muscle, but it's commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer
skirt steak which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles
flank steak, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak isn't really tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (
grilled or
broiled) and served rare or
medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.
There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its flavor, and was sometimes known as "butcher's steak" because
butchers would often keep it for themselves rather than offer it for sale. That may just be because there was never demand for it due to the finicky cut (which may take experience to cook). If no one else will purchase it, the business-minded butcher would take the cut home himself.
The hanger steak has traditionally been more popular in
Europe. In
French, it's known as the
onglet, in
Italian the
lombatello, and in
Spanish the
solomillo de pulmon. In the
United States, it's slowly starting to become popular; formerly, it wasn't separated as an individual cut. Even today it's usually ground into hamburger in the US.
It is also known as the "hanging tender", and occasionally is seen on menus as a "bistro steak".
Its U.S. meat-cutting classification is
NAMP 140.
Further Information
Get more info on 'Hanger Steak'.
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