What To Know
- This muscle is responsible for supporting the internal organs and is not used for locomotion, resulting in a tender and flavorful cut of meat.
- Hanger steak, known by various names, is a unique and flavorful cut of beef with a wide range of culinary applications.
- While both cuts are located near the diaphragm, hanger steak is a more tender and flavorful cut due to its lack of connective tissue and fat.
Hanger steak, also known as “butcher’s steak” or “hanging tender,” is a flavorful and versatile cut of beef that has gained popularity in recent years. Its unique taste and texture have made it a favorite among meat enthusiasts. But does hanger steak have another name?
The Origins of Hanger Steak
Hanger steak gets its name from its location on the cow. It is a long, thin muscle that hangs from the diaphragm, which separates the chest cavity from the abdominal cavity. This muscle is responsible for supporting the internal organs and is not used for locomotion, resulting in a tender and flavorful cut of meat.
Butcher’s Steak
One of the common alternative names for hanger steak is “butcher’s steak.” This name originated from the fact that butchers often kept this cut for themselves due to its exceptional flavor. It was considered a “secret” cut that was not widely available to the general public.
Hanging Tender
Another name for hanger steak is “hanging tender.” This name refers to the way the muscle hangs from the diaphragm. The term “tender” indicates the meat’s soft and juicy texture, which is due to the lack of connective tissue and fat.
Other Alternative Names
In addition to the above names, hanger steak may also be known as:
- Skirt steak (due to its similar location to the skirt steak)
- Onglet (the French name for hanger steak)
- Bavette steak (the Belgian name for hanger steak)
Hanger Steak Characteristics
Hanger steak is characterized by its:
- Unique shape: It is a long, thin muscle with a slightly curved shape.
- Tenderness: It is one of the most tender cuts of beef due to its lack of connective tissue and fat.
- Flavor: It has a rich, beefy flavor with notes of umami and iron.
- Grain: It has a fine grain, which contributes to its tenderness and juiciness.
Cooking Hanger Steak
Hanger steak is a versatile cut that can be cooked using various methods. Some popular cooking techniques include:
- Grilling: Grill the steak over medium-high heat for 5-7 minutes per side for medium-rare.
- Pan-searing: Heat a cast-iron skillet over high heat and sear the steak for 2-3 minutes per side.
- Roasting: Roast the steak at 400°F (200°C) for 20-25 minutes for medium-rare.
Health Benefits of Hanger Steak
Hanger steak is a good source of several essential nutrients, including:
- Protein: Essential for muscle growth and repair.
- Iron: Important for red blood cell production.
- Zinc: Supports immune function and cell growth.
- Vitamin B12: Vital for nerve function and energy production.
Final Thoughts: Exploring the Versatility of Hanger Steak
Hanger steak, known by various names, is a unique and flavorful cut of beef with a wide range of culinary applications. Whether it’s grilled, pan-seared, or roasted, this versatile cut is sure to impress meat lovers with its tenderness, juiciness, and rich beefy flavor.
Questions We Hear a Lot
Q: What is the difference between hanger steak and skirt steak?
A: While both cuts are located near the diaphragm, hanger steak is a more tender and flavorful cut due to its lack of connective tissue and fat.
Q: Is hanger steak a good cut for grilling?
A: Yes, hanger steak is an excellent cut for grilling due to its tenderness and ability to hold marinades well.
Q: How can I tell if hanger steak is cooked to my desired doneness?
A: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 135°F (57°C), medium for 145°F (63°C), and medium-well for 155°F (68°C).
