Sometimes people don’t know about hanger steak or just don’t think of it as a good piece of steak. They’re missing out on a great flat steak cut that’s cheap and full of flavor. You won’t want to miss out on this steak cut, so let us tell you what we love about the hanger.
For beef lovers looking to expand their culinary horizons, the hanging tender is an intriguing cut that promises a tasty experience. Despite its reputation for rich flavor and tenderness this cut remains unfamiliar to many. Let’s shed some light on what exactly the hanging tender is, where it comes from, and how to make the most of it in the kitchen.
Anatomy of the Hanging Tender
First, it helps to understand exactly where this cut comes from on the cow The hanging tender lies in the bottom sirloin area, tucked between the last rib and the loin It consists of two long strap-like muscles connected by a tough membrane.
These muscles, called the lumbar part of the diaphragm pillars, literally “hang” down, suspended from the diaphragm. Hence, the name hanging tender or hanging tenderloin. It’s essentially the flank steak of the rib section.
Taste and Texture Profile
Thanks to its location and muscle use, the hanging tender offers a wonderfully unique eating experience. Expect a rich, beefy flavor akin to a ribeye, with a melt-in-your-mouth tenderness nearing that of a filet mignon.
The ample marbling provides plenty of juicy flavor, while the fine grain makes for excellent tenderness. When properly prepared, it’s one of the most delectable cuts on the animal.
Challenges in Sourcing
Sadly, the hanging tender is not always easy to find. Despite its merits, it gets overlooked by some butchers due to its small size and tricky trimming. It also spoils rapidly if not handled well.
When shopping, you may need to special request it from a butcher able to properly extract and trim this delicate cut. Availability can depend on regional and ethnic butchery traditions. If found, it may get labeled as hanger steak, butcher’s steak, or hanging tenderloin.
Prepping and Cooking Tips
To maximize the hanging tender’s potential, proper prep is key. Start by removing the tough membrane dividing the two muscles, then separate them into two smaller steaks. Trim any excess fat or sinew.
Marinating for at least 2-6 hours helps tenderize and add flavor. Avoid overcooking beyond medium, as it can toughen quickly. Quick high-heat searing or grilling works best to develop a nice crust while keeping the inside moist.
Tantalizing Recipe Ideas
Ready to enjoy this dynamic cut? Try these tasty recipe options:
- Grilled hanger steak with chimichurri sauce
- Pan seared hanging tender with shallot bourbon sauce
- Coffee and ancho chili rubbed hanging tender fajitas
- Sous vide hanging tender with roasted garlic butter
- Thai style grilled hanging tender salad
- Skillet braised hanging tender ragout
However you choose to prepare it, the hanging tender delivers a superbly rich, juicy steak experience worth discovering. Don’t miss out on this underrated gem.
What is Hanger Steak?
Hanger steaks are a type of flat steak, along with flank and skirt steaks. This cut comes from right below the diaphragm of the animal, full of muscle that helps support it. The meat “hangs out” in that spot between the loin and the ribs, which is how it got its name.
However, the hanger stands out for a very important reason: it tastes amazing! It’s a thin cut of steak, but fans love its strong, meaty flavor that could become a household favorite. Because it comes from deep in the loin of the animal, it stays very tender, even though it is a very thin cut.
Hanger Steak vs Skirt Steak
The skirt steak is the least tender of the flat steaks. It’s also the cheapest, but any flat steak will be cheaper than a big rib eye. The skirt part is a stringy piece of meat that lies between the animal’s bottom and chest. It works hard, and is therefore full of muscle and tends to be on the chewy side. Most of the time, skirt steaks taste better after being tenderized in some way, like by marinating them or using a meat tenderizer. A skirt steak is good for fajitas, steak tacos, or steak sandwiches, but not by itself. Hangers, on the other hand, are tender enough to make the star of your meal.
Everything You Need To Know About Hanger Steak
What is a hanging tender cut of beef?
If so, you may have heard of the hanging tender cut of beef, also known as the butcher’s steak. This cut is highly prized for its rich flavor and tenderness, but many people are still unfamiliar with it. In this article, we’ll explore what exactly the hanging tender cut is, where it comes from on the animal, and how to cook it to perfection.
What is a hanging steak?
Hanger steak is a flat V-shaped cut that comes from the plate (belly) of the cow or steer. It “hangs” just below the animal’s diaphragm, giving this connoisseurs’ cut its name. You might also see this full-flavored cut called butcher’s steak, since it’s said that butchers kept this under-appreciated steak for themselves, or hanging tenderloin.
How tender is a hanger steak?
The cut has good marbling, which increases its tenderness and makes it perfect for grilling or stir-fry. Moreover, the hanger steak is usually the most tender cut on an animal aside from the tenderloin. Its placement deep within the loin makes it very tender and juicy, especially for such a thin cut.
How should a hanger steak be cut?
To make a hanger steak tender and easy to eat, you should first cut it into short sections (roughly thirds or fourths of the length), and then turn the sections 90 degrees and cut across the grain into thin strips. The strong fibers in this cut run perpendicular to the length of the meat, so this cutting method is necessary to make the steak tender. The grain of a hanger steak runs perpendicular to the length of the meat.