The Hangar Steak is from the plate section of the cow, which is the lower belly and hangs from the diaphragm. It is occasionally referred to as the "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. That must say something about the cut’s quality if the meat expert regularly called dibs. Hangar is truly prized for its flavor and that flavor really sings when the steak is simply marinated and grilled or broiled in the oven.

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