Hanger steak

Hanger steak is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

History

Hanger steak is believed to have originated in Europe, particularly in France, where it is known as onglet. It was traditionally a less popular cut of meat, often kept by butchers for their own use. However, in recent years, it has gained popularity in many parts of the world due to its rich flavor and relatively low cost.

Characteristics

The hanger steak is part of the diaphragm of the cow, which is used in breathing. This means that it gets a lot of exercise, resulting in a cut of meat that is very flavorful but also quite tough. It is best cooked quickly over high heat and served medium-rare to avoid toughness. The hanger steak is also characterized by a grainy texture, which can be reduced by proper slicing.

Culinary uses

In French cuisine, hanger steak is often served with shallots and red wine sauce. In Mexican cuisine, it is commonly used in dishes like fajitas. In the United States, it is often grilled or broiled and served with a variety of sauces or rubs.

Availability

Hanger steak is not always readily available in supermarkets, as each cow only produces one hanger steak. However, it can often be found in butcher shops and is also available for purchase online.

See also

• Flank steak
• Skirt steak
• List of steak dishes

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