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Hanger
Derived from the diaphragm of a steer, the hanger is attached to the last rib and the spine near the kidneys. Hanger steak resembles flank steak in texture and flavour. The hanger steak is not particularly tender and is best marinated and cooked quickly over high heat and served rare or medium-rare or braised to avoid toughness. The Hanger’s robust flavour makes up for its relative lack of tenderness.
SECONDARY CUTS
Hanger steak
Hanger steak can be hard to find as there’s only one per animal. Named because it hangs from the last rib, attached to the diaphragm, it resembles flank steak in texture and flavour. The long membrane that runs through the centre must be removed before eating, resulting in long narrow strips of meat. While not particularly tender, it has a robust flavour and is best cooked quickly over high heat.