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Hanger steak?

stevesailsstevesails Posts: 990
edited July 2012 in Beef
We were in las Vegas This week (cooler than Michigan). I had a hanger steak at A restaurant at the Paris. It was great. Almost the size of a port tenderloin. I have never seen it at a grocer.

Is it called something else in the Midwest?

Btw. If you haven't seen the grand canyon. Find a way
XL   Walled Lake, MI


  • it's called hanger everywhere. it's a chef cut (cheap and flavorful when cooked right) so you won't ever see it at a grocer. You can most likely get it at a butcher though. If you cook them right, they are great. Mass grocers rarely carry stuff like that....but they didn't carry flank a few years ago so there is hope
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  • nolaeggheadnolaegghead Posts: 26,378
    I buy hanger all the time at this place locally called "Rare Cuts".  Great with a chimichurri sauce.

    There's only two or so pounds of hanger steak on a typical cow.   Love it, great flavor and tender.   I think it's part of the diaphram muscle.  Tastes different than regular skirt/flank.  If you an find it, it's a treat.  Costs about $12/lb where I buy it. 
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