The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef.
Historically, the hanger steak was a prized cut among butchers. Its name as the “butcher’s cut” stems from the fact that butchers would often keep this cut for themselves rather than selling it to customers. This practice was common because hanger steak, though not well-known to the general public, is incredibly flavorful and tender when cooked properly. This cut of beef does not age well where the other portions of beef require aging to allow the meat to rest while it goes through a molecular change that improves the flavor and tenderness that we expect at home. Butchers recognized its value and enjoyed it as a personal reward for their hard work.
The hanger steak is also known by several other names, including “onglet” in French cuisine, where it has been appreciated for much longer. The cut’s rich, beefy flavor and unique texture have made it a favorite in various traditional dishes.
Location of the Cut
The hanger steak comes from the diaphragm of the steer. Specifically, it is located near the lower belly, hanging between the rib and the loin. It is part of the plate section, which is situated between the brisket and the flank. The hanger steak “hangs” from the diaphragm, hence its name.
Characteristics
The hanger steak is a v-shaped muscle consisting of two long, thin sections connected by a tough membrane. It is known for its coarse texture and intense flavor, which is often compared to that of more expensive cuts like ribeye. Due to its location and function within the animal, it is a relatively tender cut, provided it is cooked correctly.
Preparation
Because of its robust flavor and texture, the hanger steak is best cooked quickly at high heat, such as grilling or pan-searing, and is often served rare to medium-rare to avoid toughness. It benefits from marinating and is commonly sliced against the grain to enhance tenderness. On butcher day, we typically make fajitas.
As with many trends, the hanger steak has gone from feeding the butcher’s family to become a trendy piece of meat served at hip bistros and priced accordingly.
Don’t forget to listen to the podcast I did with Darron Marzolf of Marzolf Meats. We discuss this butcher cut as well as several others!
