Hanger Steak



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<p><span style=”font-weight: 400;”>Each steer only has one. Hanger steak is cool, like that indie band still playing at your local club. You know how good it is, but it seems to be a secret between them and you. For donkeys years it wasn’t even sold to the general public, reserved mostly for ground beef, or taken home by the butchers, hence the nickname “butcher’s steak.” If you lived in France, you would have seen it on bistro menus as </span><i><span style=”font-weight: 400;”>onglet</span></i><span style=”font-weight: 400;”>—a popular cut for </span><i><span style=”font-weight: 400;”>steak frites. </span></i><span style=”font-weight: 400;”>It caught on in the early 2000s and started appearing on menus of American bistros and fancy restaurants alike. Why? Because it offers the rich taste of more expensive cuts of meat like ribeye or strip, without the cost. </span></p>
<p><span style=”font-weight: 400;”>It’s not the </span><span style=”font-weight: 400;”>tenderest steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served right away.</span></p>
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<h3><strong><span style=”font-weight: 400;”>Also sold as</span></strong></h3>
<p><strong><span style=”font-weight: 400;”>Butcher’s steak, hangar (this is an incorrect spelling but appears frequently), <em>arrachera</em> (Mexico), <em>fajitas arracheras</em> (South Texas), bistro steak, <em>onglet</em> (France).</span></strong></p>
<h3><strong><span style=”font-weight: 400;”>How Long Was It Aged</span></strong></h3>
Up to  21 days.</div>



Nutrition Facts

Strip steak

Amount per 100 grams
Calories 157
% Daily Value*
Total Fat 5g 4%
Saturated fat 5g 5%
Polyunsaturated fat 0g
Monounsaturated fat 0g
Trans fat 0g
Cholesterol 55mg
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary fiber 0g 0%
Sugar 0g
Protein 28g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hanger Steak Part of Cow - Steak Club
Where It’s Cut From: From the plate section of the cow (the front of the belly), it “hangs” off of the cow’s diaphragm.


The Best Way to Cook It: Pan-frying, grilling, broiling, roasting. Hanger steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook hanger steak. It can be stuffed, grilled, or seared.

Additional information

Weight N/A

1kg, 2kg