Hanger Steak

loco_engr

local meat shop has this cut and I know it is also known as"butchers cut" account the butchers would take them home with.
Any Tips for this cut"
TIA

shtgunal3

Pic?

4TheGrillOfIt

I have a tip!  Avoid it.  Seriously, has a metallic taste in the vein of liver.  However, if that doesn’t dissuade you then trim the steak down the middle following the natural seam and then treat it like any other cut of steak.

Money_Hillbilly

@loco_engr I get hanger steaks from Restaurant Depot frequently.  I usually SV for 6-7 hours then season and sear just like a Tritip.  They get rave reviews from guests. 

1voyager

Do you sear on direct flames or on cast iron?

Money_Hillbilly

@1voyager I usually sear direct, however I always do hamburgers, ribeyes, filets, pork chops and pork tenderloins on cast iron.  I have done hangers on cast iron also with excellent results. 

Ozzie_Isaac

I get hanger steaks from time to time.  They are fairly tender and flavorful cut.  There is only one per cow (although you can break it down into two by cutting out the tougher center connective tissue) so not marketed heavily.  We have a local shop that won't say for sure, but I am pretty sure is what their "ugly steak" is.  They seem to take a marinade real well too.  Not a replacement for a ribeye, well marbled strip, or filet, but it has its time an place.

Photo Egg

Hanger is great if processed and trimmed well. Tender and outstanding beefy flavor. It can have a liver twang flavor as others have mentioned but also take marinade and seasoning quicker than most beef. 

The membrane holding the 2 sides together is strong and tough even after cooking. If you buy un trimmed at Restraunt Depot it’s a very time consuming piece to trim and separate. In the end you get 2 pieces similar to small pork tenderloins in size. 

If trimmed and cooked properly it’s fantastic. 

Money_Hillbilly

@Photo Egg You are so right guests eat hanger steak at my house and ask me to pick up some for them on my next trip to Restaurant Depot.  After they get it and realize how much work it is to trim and prep they rarely ask for me to pick them up again.  It is a pretty big package with lots of fat and silver skin trimming. 

loco_engr

Money_Hillbilly said:

@loco_engr I get hanger steaks from Restaurant Depot frequently.  I usually SV for 6-7 hours then season and sear just like a Tritip.  They get rave reviews from guests. 

What temp do you SV at?

Money_Hillbilly

@loco_engr I SV @ 135

Longtrain

We get Hanger Steaks with our annual Black Angus.  I have found that they need a little trimming as there is a fair amount of fat covering the steak.  Cooked medium rare, hot direct, we use them in tacos, they do IMO have good beef flavor. 

Foghorn

Alright, so a google search for "What muscle is hangar steak?" - reveals that it is the diaphragm muscle.  That makes sense based on the descriptions above.  

However, google search for "What muscle is outside skirt steak?" - also reveals that it is the diaphragm muscle.

Where did I go wrong?  By using google?

Ybabpmuts

You can't trust Google to show you what you want to read about. Yesterday I searched on double ended cheese whiz filled chocolate schlong and it returned nothing, absolutely nothing You can't tell me that doesn't exist somewhere, or that I'm the only one doing research into such a thing.



Google shmoogle. I miss the old days, before the internet, when you could go to the library and look for a book on all sorts of chocolate schlongs. Dewey decimal found the chocolate schlongs, why can't Google.

PS. If you change your search to what muscle is inside the skirt, or is the hanger muscle inside or outside the skirt. Make sure you have a lot of time to look at the results is all.

Glad I could help.

TL (the librarian)

lousubcap

@Foghorn -below is a thread I bookmarked that has the answer at least from the industry:
The definitive reference for cuts of meat and more-NAMP guide  
BTW-Skirt Steak is NAMP 121C, Hanger NAMP 140.
Happy reading-

Foghorn

@lousubcap, that is helpful, but I ultimately had to turn to Wikipedia to learn that the diaphragm muscle is divided into both cuts.  The hanger steak seems to be the more posterior/dorsal portion that attaches to the low ribs while the outside skirt (by default) is the more anterior/ventral portion.

Thanks for that.