Beef · Plate
Hanger Steak
A rich, mineral-tasting steak that hangs from the diaphragm. Only one per animal, best cooked rare to medium.
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| Animal | Beef |
|---|---|
| Section | Plate |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | hanging tender, butcher's steak, onglet |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The hanger steak hangs from the diaphragm between the rib and the loin, and there is just one per animal. It is loose-grained and has a rich, almost mineral beef flavor. A tough center membrane is usually trimmed out, leaving two long pieces. It is tender when not overcooked and loves a marinade. It is best seared hot and sliced across the grain.
Cook’s tipRemove any leftover center membrane, sear hot, and cook to at least 145°F. Rest and slice across the grain.
Read moreTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakBeef Cuts Chart: 9 Primals & How to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours