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Hanger Steak


Had a customer ask for this steak. Anyone know what it is? I saw it on a menu of a fancy restaurant and I still wasnt sure what it was.... I told him I thought it was more of a restaurant cut that a retail meat  thing..



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RE: Hanger Steak


Hangers are the muscle that "hangs" from inside the center of the animal at the 13th ribs and connects the outside skirts covering the diaphragm. It's essentially one muscle with a seam running through it. You end up with two steaks. They have a similar consistency to that of skirt. They're beefy with a slight kidney flavor, given their proximity to the kidneys. The are very good. If you like beef you'll love the hanger. I have some in my freezer right now.

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RE: Hanger Steak


Thanks Ive seen that meat didnt realize it was called that... Sounds like it would be good I really like skirt steak.

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RE: Hanger Steak


We cut about 20 lbs of them a day in my new Market
Marinate them and sell them out of the Giant Full Service case I got now
Hope I can post some pics soon

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild

Tia


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RE: Hanger Steak


When I worked in the kill plant I had one guy that called it fajita meat, and he would call and have us save him like a weeks worth of them and pick them up...we only put it into hamburger anyways... not a big seller here where I live. 

But it did cook up nicely when he would bring us some in to try!!!!!  Love the customers that are proud of their cooking and bring in samples of our meat already cooked and ready to eat....LOL  Miss the good ole days.

Tia



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RE: Hanger Steak


had mexican customers call it flap meat they marinade it and cook it med heat and longer to break it down.



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RE: Hanger Steak


In the Handbook of Australian Meat HAM# 2180 it is refered to as Thick Skirt or alternative description Hanging tender.
Would mainly be used in Australia for mince [grinding] but is starting to be sought after by chefs.

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