Hanger steak is a cut of beef taken from below the diaphragm in cattle and is named for the way the muscle “hangs” over the animal’s stomach. The muscle is typically cut in half during butchering, which means that each steer or heifer produces two steaks. read more
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. read more
All are value cuts, but come from different parts of the cow. read more
It is part of the Diaphragm and “Hangs” between the loin and the ribs. It is a very lean piece of meat and can be tough if not cooked or prepared properly. read more
A hanger steak also known as butcher's steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1 ⁄ 2 pounds). read more