guide to beef cuts

beef portioned hanger steaks

beef plate section

Hanger steaks (aka hanging tenders, thick skirts, butcher’s steaks, onglets) are cut from the plate section of the steer (between the brisket and the flank. These steaks are then cleaned (hangers have a center membrane that must be removed) & portioned into individual servings.

Hanger steaks were a little known cut in the US until recently – they were often held back by American butchers for personal use, as it was believed they didn’t appeal to consumers. However, this cut has a long & proud history in other parts of the world, and has recently been “discovered” by chefs & consumers in the US.

The hanger steak is a classic bistro-style cut (the traditional choice for steak frites) with very bold flavor that is quickly gaining favor for its affordability & bold flavor. Though not as tender as the steakhouse cuts like ribeyes and striploins, it has a satisfyingly chewy texture that is similar to skirt steaks. Because of the muscle’s prominent grain, these steaks are best cooked no further than medium rare & sliced against the grain for optimal tenderness. They are an excellent choice for marinating.

In addition to serving as steaks, hangers can also be cut down for use in stir fry, fajitas, etc.

Applications: Sear, Broil, Grill, Roast, Pan Roast or Sous Vide.



fat content

Related Cut Guides:

suggested dishes:

Grass-Fed Hanger Steak Noodle Soup

Grass-Fed Beef Noodle Fry

Steak & Slow Roasted Tomato Tacos

Citrus Marinade

Southwestern Chile Rub

Porcini Mushroom Rub

Five Spice & Tea Rub