Beef cut: where it is, price, recipes
Hanger steak
There is exactly one per animal, hanging off the diaphragm, hence hanger. American butchers kept it for themselves for so long that it is still called the butcher's steak.
- Grilled
- Pan-seared
$12/ lb
- In French
- Onglet
- Where it sits
- Flank. Hanger and skirt are the butcher's own cuts: he kept them for himself, far from the window.
- Tenderness
- 4/5
- Flavor
- 5/5
- Marbling
- 3/5
- Price
- $12 / lb ·
- Actual size
- ~25 cm
Compared with its neighbors
Compared with Flank steak, Hanger steak is more tender (4/5 vs 3/5), more marbled (3/5 vs 2/5) and costs $1 a pound more.
Compared with Skirt steak, Hanger steak is more tender (4/5 vs 3/5) and costs $1 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Hanger steak | 4/5 | 5/5 | 3/5 | $12 / lb | Grilled, Pan-seared |
| Flank steak | 3/5 | 5/5 | 2/5 | $11 / lb | Grilled, Pan-seared |
| Skirt steak | 3/5 | 5/5 | 3/5 | $11 / lb | Grilled, Pan-seared |
