Hanger steak is from the plate section of the cow (think belly), and “hangs” from the diaphragm. It is also known as “Butcher’s steak” because butchers would often snatch it for themselves as they knew how awesome it was.
There is only ONE Hanger on a cow. Cows have two sides, so there is always at least two of everything. Except a Hanger. This is the ONLY muscle that doesn’t have a flip side. So yes, it’s actually one muscle, but butchers cut it into two pieces to get rid of a very unsightly membrane connecting the two parts. And even though it is one of the most tender cuts on the cow, as it never gets used, it still somehow has an awesome beefy flavor.
It’s a long, narrow and relatively flat piece of meat. The grain is very course and it’s quick to soak up a marinade. But we like to let that beefy flavor shine through and only do salt and pepper as a rub and finish with a squirt of lime over it when’s it is fully rested.
Hanger does well on a grill, cast iron or oven. Or get out your fancy Sous-vide machine and let it bring it to a perfect medium rare.
No matter your apparatus used to cook it, 135 degrees is perfect for it.You will never find this cut in a regular grocery store. But you know where you can get it: Pilaroc Meats. Reserve yours today.www.rocktotable.com/cut-list
