Hanger Steak

Alt Names: HANGING TENDER, BUTCHER’S STEAK, CHEF’S CUT

French : Bifteck d’onglet | Spanish : Solomillo pulmón

THE BASICS & BEYOND

Cut from the plate primal, hanger steak* literally hangs between the rib and the loin. Because this muscle does very little work, it has minimal marbling, but is packed with flavour. Some say that hanging so close to the kidney imparts extra flavour and a coarser texture on this beef.

*Only available in the US.

Schedule A Cutting

Sterling Silver Hanger Steak

Barry Miles, Sterling Silver Chef

“Hanger steak is my favourite cut of beef. It has great flavour, is tender and holds up well for groups. It can be marinated with a variety of flavours, which makes it interesting and tasty to work with.”

Originally known as “butcher’s steak” – because butchers often kept it for themselves – hanger steak is less known at the grocery store, but very popular at restaurants.

Grill / Broil / Skillet / Sous Vide

Modern Steakhouse

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Modern Steakhouse

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Modern Steakhouse

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Beef Up & Down The Menu

One Cut, Three Dayparts: Navel

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Modern Steakhouse

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Modern Steakhouse

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