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Hanger Steak


Product Description

The hanger steak offers and abundance of flavor.  It’s texture resembles flank steak. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender and is best marinated and grilled or broiled and served rare or medium-rare.  Seer the outside, but don’t over cook.  It should be served rare or medium-rare at most, to avoid toughness.  Slice thinly across the grain for serving.

 This steak has historically been very popular in Europe. In Britain, it is referred to as Skirt. In French it is known as the onglet, in Italian the lombatello, and in Spanish the solomillo de pulmon. It’s just starting to gain popularity in the United States.  Occasionally seen on some menus as “bistro steak”

 It isn’t an easy cut to find at market.  Considered a butcher’s cut (one that they typically hold back for themselves).  Not to mention there is only one per animal.

100% Grass-fed Beef. All natural, hormone and antibiotic free. USDA-Inspected for health and safety

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