Hanger Steak Tonight!

Thanks again for posting this thread...just called the butcher back home and he is cutting me 3 today. Good thing I'm traveling home for Easter!
 
Hometruckin said:
Actually, it is naturally tender and is very close to the liver internally on the steer. That is where it derives it's natural deep color and flavor. In the past it has been referred to as the Butcher's Tenderloin. They generally kept them for themselves as they didn't appear very pretty and there is only one, per side, per steer. IMHO they are marinated because most people don't like their mild liver type flavor. Thanks for you input. Not a real popular cut, but I love them!
Click to expand...


There is really only one per critter.But it's in between the kidneys by the backbone.When the animal is split it becomes two.
 
I saw some beef sliced for stir fry at Maomart that had a grain structure that looked a LOT like Hanger Steak.

Bill
 
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