Hanger Steak Tonight!

[Carbon]

Man, that's a nice shot of the hanger!

 

[MisterChrister]

BAM! That's wassup!!

 

[CharredApron]

BAM! That's wassup!!

Thanks very much. Sometimes everything flows, othertimes, nothin goes!
Thanks for lookin
Jed

 

[Smoking Westy]

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!

 

[CharredApron]

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!

Your very welcome. Enjoy your Holiday at home! Yahoo.
jed

 

[Yellowhair42]

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!

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.

 

[CharredApron]

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.

Thanks for that correction. Do you like them?

 

[willbird]

I saw some beef sliced for stir fry at Maomart that had a grain structure that looked a LOT like Hanger Steak.

Bill

 

[CharredApron]

I saw some beef sliced for stir fry at Maomart that had a grain structure that looked a LOT like Hanger Steak.

Bill

Boy I wish, it's more likely chuck

 

[Yellowhair42]

Thanks for that correction. Do you like them?

YES!Very tender with long easily seperated fibers similar to flank and skirt steak.I think it tastes like any part of a beef.