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.”

Interesting note

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.

Classic Preparation

Grill / Broil / Skillet / Sous Vide

In The Kitchen

Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavour

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.
Modern Steakhouse

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Podcast

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For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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Serving the Strip Loin as a Roast

The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well.
 

5 Ideas for Menuing Beef for Brunch

Replacing lunchtime on Friday, Saturday brunch is now restaurants’ busiest daypart, a result of more professionals working—and eating—from home during the week. This shift allows restaurants to become more imaginative with brunch menus to attract hungry guests. As beef continues to be a long-time customer favorite, here are five ideas for incorporating the protein into your brunch menu.
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