Nope, but it's close:
From WikiP:
Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.
I first heard of a Hanger on this site. The French call it "Onglet" Tony Bourdains' Les Halles cook book as a recipe for it.
I looked around for it for a long time before I found one here. Like brisket and tri tip, it was something Aussie butchers had no clue about until about 7 years ago... or they weren't telling.
When a steer is slaughtered, the Hanger comes out with the Offal... The Pluck, so to speak and for our markets in Australia, it just went along with the rest of the offal to those that would buy that and turn it into whatever they turn it into....as opposed to the skirt, which stays with the carcass.
I bought the first Hanger steak from Cape Grimm at about $8.00 a kilo. Now it's $30.00! In my opinion though, it is worth every cent. Treat it like the best eye fillet you can get. Must be served rare!
Cheers!
