This cut can be hard to find, since there is only one per steer; it hangs from the last rib and attaches to the diaphragm. Its alias, butcher’s steak, is derived from the practice of butchers keeping it for themselves. The ribbon of gristle that runs through the thick, deep red muscle is usually cut out by the butcher, resulting in long, narrow strips of meat. Hanger’s robust flavor makes up for its relative lack of tenderness.
RECIPE:
Six-Spice Hanger Steak
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