Description
A hanger steak, also known as butcher’s steak, is a cut of beef steak prized for its flavour.
This cut is taken from the plate, which is the lower belly of the animal. It the muscle that helps support the diaphragm between a cow’s rib and loin. It gets its name because it just hangs there. In other words, the hanger steak does no work, which means it is incredibly tender.
It’s an incredible cut of meat that is value for money, but it’s generally hard to get in grocery stores but it’s very popular in restaurants and steak houses.
Another major advantage of this cut is the size – unlike other cuts such as striploin or ribeye, it’s a much smaller cut, which means you can enjoy a beautiful cut of meat without filling up your precious fridge or freezer space.
A perfect cut to sous vide or put in on a sizzling hot barbecue, it’s a crowd-pleaser that will not break your bank.
If you want the steak to be trimmed and ready to cook, please leave a note to us after placing the order and we are more than happy to do it for you.
Cooking instructions:
- Trim off the gristle and connecting tissues before cooking
- Alays slice the steak against the grain before serving
