Hangar Steak?

DAC2

Been around steak my entire life..Never heard of Hangar steak. Can somebody tell me what cut it is..Thanks

NoVA Bill

I haven't heard much on Hanger steak either, maybe some when I lived in Texas several life times ago, so I went to this URL http://en.wikipedia.org/wiki/Hanger_steak

It'll do a better job than me running my mouth. Plus I'm sure the eggsperts will chime in.

Fidel

Why not read the posts on the subject the past two days? The question has been asked and answered a half dozen times in the past 48 hours.

HungryMan

Should I marinade it?

Fidel

Nah....marinade your lump so as the marinade evaporates it will flavor the meat better.

DAC2

I read several post already and never explained what is was...sorry for my ignorance.

Fidel

Here is a link to a very good explanation

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=684774&catid=1

DAC2

Thanks Fidel..new to the site and have noticed subjects do get drove into the ground...I was beginning to think you had a PHd in sarcasim..lol...the article was very informative for a newbie...Thanks

HungryMan

Doing it now as we speak.

Darnoc

Now that is a great tip.

FSUScotsman

I read that they are hard to find, but if that is the case what happens to all of them?

stike

if your butcher scratches his head, the usda classification is "NAMP 140"

mad max beyond eggdome

first, there is only one per cow, so they are rare to start with. ...second, a lot of butchers/meat packers simply throw them in the pile to grind up as burger. .. third there is still the fact that many butchers take them home for themselves since they know how good they are. ...here in northern VA/DC area, i know of only one custom butcher that sells them, and of the grocery chains, only some whole foods sell them (and only the whole foods that have the really big, good meat counters. ..

FSUScotsman

So in other words, don't count on getting it on a regular basis even if you do find it.

mad max beyond eggdome

not true.. .once you find someone that carries them, they usually have them. ..my butcher in DC always has them.. . ..the couple of big whole foods that i've seen have them, always have them. ..

when i've been to the dekalb farmers market in atlanta (3 different times now), they always have them. ... i think RD usually has them. ..

but you do have to seek them out. .. and i think the more the popularity grows, the less you'll see them get turned into burger, so the more you'll them on the shelves. ...remember, unlike filets/sirlions/ribeyes/ there are only two briskets per cow and two flank steaks per cow as well, and yet you see the shelves usually stocked with them. ...its all about the finance of the cow. .. .

and a couple of years ago you never even heard of a flatiron steak, but someone figure out you could take 3 or four neat, tender slices off of a 2 buck a pound shoulder, give it a neat name, and sell it as 7 buck a pound flat iron steaks (or whatever we pay for it). ..

emilluca

Sometines called the false tender. Beef hind 1/4's are aged 21 or more days and this piece of meat dries out on hnaging beef. It is usually just cut off and placed in 70/30 lean Ground Beef. I would suspect packinh house are cutting the piece off at or close to kill time and cryovacing into bags and selling at a premium wholsale price to resturants and us if there is a market.
There are no new pieces of meat. Companies just find ways to cut it so they can get more money for the animal.
E
Chain store meat men/ladies unless they have been around before boxed beef have little knowledge of how a steer looks hanging or what to do with it. Very Very few have dealt with whole hogs or lamb. Rabbit used to be sold with the feet on because you can not tell the differance between rabbit and a cat
E

Little Steven

Ron,

You can't get them in my area. Most butchers don't cut carcasses here but work from cryovac primals. What I did was get a butcher to inquire at a packing house and I could get case lots. Since my butcher has tried them he now sells them.

Steve

FSUScotsman

Considering that there isn't even a butcher shop in this town any longer I'll have to see what Publix can do for me. What should it run per pound?