Are you a meat lover looking to expand your culinary horizons? If so, you may have heard of the hanging tender cut of beef, also known as the butcher’s steak.
This cut is highly prized for its rich flavor and tenderness, but many people are still unfamiliar with it. In this article, we’ll explore what exactly the hanging tender cut is, where it comes from on the animal, and how to cook it to perfection.
Whether you’re a seasoned chef or a beginner in the kitchen, read on to discover all you need to know about this delicious cut of beef.
What Is A Hanging Tender Cut Of Beef?
The hanging tender cut of beef, also known as the butcher’s steak or hanger steak, is a cut of meat that comes from the plate, which is the upper belly of the animal. It is a long, thin cut of meat that is similar in texture and flavor to flank steak.
In the past, butchers would often keep this cut for themselves rather than offering it for sale because it was considered a crude cut of meat by the general populace. However, it is actually one of the most tender cuts on an animal, aside from the tenderloin.
The hanger steak is part of the flat steak group, which includes flank and skirt steaks. It is a V-shaped pair of muscles with a long, inedible membrane running down the middle. This cut is highly prized for its robust flavor profile and is perfect for marinating and grilling hot for fajitas or using in stir-fry.
Where Does The Hanging Tender Cut Come From On The Animal?
The hanging tender cut of beef comes from the lower belly of a heifer or steer. It is comprised of a pair of muscles that make a sort of V-shape. These muscles are called the crura, which are the legs of the diaphragm. The steak quite literally hangs from the diaphragm of the animal. The diaphragm is a singular muscle that is cut into two separate cuts of meat – one being the hanger steak, the other being the outer skirt steak.
The hanger steak is located in a spot between the loin and ribs, essentially “hanging” out in that location, giving it its unique name. Because this muscle does very little work, it is extremely tender and packed with beef flavor. The hanger steak is usually the most tender cut on an animal, aside from the tenderloin, which has no fat.
In Europe, hanger steak is often seen on a French bistro menu listed as onglet; you may also hear it referred to as “skirt” in the UK, lombatello in Italy, and solomillo de pulmón in Spain. In the U.S., it might be labeled as “hanging tenderloin” or “hanging tender” due to its location on the cow.
What Makes The Hanging Tender Cut So Special?
The hanging tender cut of beef is a special cut because of its unique location and flavor profile. It is taken from the muscle on the inside of the beef carcass, attached to the last rib, diaphragm, and kidney, between the rib and the tenderloin, below the start of the tenderloin in the plate primal. This location makes it look as though the muscle is actually “hanging” off the diaphragm, hence its name.
The hanger steak is highly sought after for its rich and robust flavor profile. It resembles rib-eye steak in flavor but is also similar to melt-in-your-mouth beef tenderloin. The cut has good marbling, which increases its tenderness and makes it perfect for grilling or stir-fry.
Moreover, the hanger steak is usually the most tender cut on an animal aside from the tenderloin. Its placement deep within the loin makes it very tender and juicy, especially for such a thin cut. It is also a good source of nutrients like Vitamin B12, Phosphorus, Selenium, and Zinc.
However, this cut is not always easy to find as it is small and sometimes overlooked by butchers who do not think it is worth the time to trim and package. Additionally, because it has a lot of surface area for evaporation and bacterial contamination, it can spoil quickly if not handled properly.
How To Select And Prepare The Hanging Tender Cut For Cooking
When selecting a hanging tender cut of beef, look for a piece that is bright red with a good amount of marbling. Avoid cuts that have a lot of connective tissue or a grayish color.
Before cooking, it is important to properly prepare the hanging tender cut. Start by trimming any excess fat and removing the tough membrane that runs down the middle of the cut. Then, separate the two muscles so that you have two long pieces of meat. Massage the meat with your hands to ensure it is well coated and marinate it for at least 6 hours, or overnight, in the refrigerator.
When it comes time to cook the hanging tender cut, it is important to use a meat thermometer to ensure that it is cooked to your desired level of doneness. We recommend cooking it to medium-rare, as cooking it past this point can cause it to become tough.
To cook, start by bringing the meat to room temperature and preheating your grill or oven to a low temperature between 200-300 degrees. Place the hanging tender on the grill or in the oven until the internal temperature is about 10 degrees from your desired finished temperature. Then, increase the temperature and sear all sides until a nice crust forms. Be prepared for some smoke if searing indoors.
Finally, allow the meat to rest for 5-10 minutes before slicing it across the grain and serving. This will help ensure that your hanging tender cut of beef is juicy and full of flavor.
Cooking Methods For The Hanging Tender Cut
There are several cooking methods that work well for the hanging tender cut of beef. One popular method is grilling. Before grilling, be sure to season the meat with salt, pepper, or a mild steak seasoning. Preheat the grill to a high temperature and place the steaks on the grill for about two minutes on each side. Use a meat thermometer to ensure that the internal temperature is between 125 and 130 degrees Fahrenheit. Once cooked, remove the steaks from the grill and allow them to rest for 5 to 10 minutes before serving.
Another great cooking method for hanger steak is pan-cooking. Heat a cast-iron skillet over high heat until it is smoking hot. Add a small amount of oil to the skillet and then add the hanger steak. Cook for about 3-4 minutes on each side or until it reaches your desired level of doneness. Use a meat thermometer to ensure that the internal temperature is between 125 and 130 degrees Fahrenheit.
Broiling is also an option for cooking hanger steak. Preheat the broiler and place the steak on a broiler pan. Broil for about 3-4 minutes on each side or until it reaches your desired level of doneness. Again, use a meat thermometer to ensure that the internal temperature is between 125 and 130 degrees Fahrenheit.
No matter which cooking method you choose, it’s important to remember that hanger steak is naturally tender and flavorful, so it doesn’t require much seasoning or fuss. With a little bit of care and attention, you can cook this delicious cut of meat perfectly every time.
Serving Suggestions And Recipe Ideas For The Hanging Tender Cut
If you’re lucky enough to get your hands on a hanging tender cut of beef, there are many delicious ways to prepare and serve it. Here are some serving suggestions and recipe ideas to get you started:
1. Grilled Hanger Steak: Marinate the hanger steak in your favorite marinade for at least 30 minutes or up to 24 hours. Then, grill the steak over high heat for 3-4 minutes per side for medium-rare. Let it rest for a few minutes before slicing against the grain and serving.
2. Hanger Steak Fajitas: Slice the hanger steak into thin strips and marinate in a mixture of lime juice, garlic, cumin, and chili powder for at least 30 minutes. Then, sauté the steak with onions and bell peppers until cooked through. Serve with warm tortillas, guacamole, and salsa.
3. Asian Stir-Fry: Cut the hanger steak into thin strips and marinate in a mixture of soy sauce, ginger, garlic, and sesame oil for at least 30 minutes. Then, stir-fry the steak with vegetables like broccoli, carrots, and bell peppers until cooked through. Serve over rice or noodles.
4. Hanger Steak Salad: Grill or pan-sear the hanger steak until cooked to your liking. Let it rest for a few minutes before slicing against the grain. Toss mixed greens with a vinaigrette dressing and top with sliced steak, cherry tomatoes, sliced red onion, and crumbled blue cheese.
5. Hanger Steak Tacos: Slice the hanger steak into thin strips and marinate in a mixture of lime juice, garlic, cumin, and chili powder for at least 30 minutes. Then, sauté the steak with onions and bell peppers until cooked through. Serve with warm tortillas, guacamole, and salsa.
No matter how you choose to serve it, the hanger steak is sure to impress with its tender texture and bold flavor profile.
