AKA: Philadelphia Steak, Fajita Meat, Skirt, Hanging Tender, Butcher's Steak, Bistro Steak, Arrachera, Onglet (French), Lombatello (Italian), Kroaie (Flanders), Solomillo De Pulmon (Spanish
Primal: Plate (US)
Cooking Methods: Braise
Good For: Marinating
Fat Content: Lean
Hanger Steak is a low fat cut of Beef that is known for its exquisite taste. A typical cut of Hanger Steak weighs about 1-1 ½ lbs (480-680g) and has a connective tissue running in the middle.
Hanger Steak has been famous in French and Mexican cooking for a good amount of time. Its entry in American cuisines has been fairly recent. This is low on tenderness, which is why the best way to cook it is to leave it marinated for a while and then cook it on a high flame. It produces best results when it is cooked on a grill or under a broiler. For maximum taste and satisfaction, the steak should be cooked rare or medium-rare so that it does not dry out.
Hanger Steak is one of the two cuts extracted from the diaphragm portion of an animal’s heifer. It is connected to the spine close to the kidneys and the last rib.
The steak came to be called Hanger Steak because it appears to hang from the diaphragm section of the steer.
Butchers' Steak, another name of this cut, was inspired by the fact that in yesteryears, butchers used to keep this portion for themselves instead of selling it to the customers.Popular Dishes: Fajitas, Bulgogi, Bistro Steak
This information about Hanger Steak was sourced from our meat cut app