$89.00 – $199.00
Looking for beefy flavor with tenderness? Try the Hanger Steak.
Similar in texture to the skirt or the flank steak, the more tender hanger steak makes a great choice for dishes such as fajitas or bulgogi. The strong beef flavor allows this cut to stand up to assertive flavors.
The hanger is a flat steak similar to a flank or skirt steak. This particular cut of beef has long been popular in Europe but has only been sold in the US since the 1990s. On the animal it hangs (hence the name) between the rib and the loin, where it supports the diaphragm. When first introduced in the states, this cut picked up an interesting name as it became known as a butcher's steak. It got that name because they seldom went out to the counter for sale but rather went home with the butcher because the meat was considered as tender as the meat from the tenderloin but sold at a much lower price per pound because people were totally unfamiliar with it. Like the tenderloin this muscle does very little work and thus the tender juicy flavor steak can often be cut with a fork.
4-steaks, 8-steaks, 12-steaks