Trimmed Beef Hanger Steak

The hanger steak is a cut of beef or veal located on the belly, beneath the sirloin and the tenderloin. It corresponds to each of the two pillars of the diaphragm. This prized butcher's cut features long fibers, similar to skirt or flank steak; it is primarily prepared on the grill. It comes in long strips of meat, which are usually split along the muscle grain before grilling—meaning sliced through their thickness and unfolded. When properly prepared and sufficiently aged, the hanger steak yields tender, flavorful meat. Cut weight: between 400g and 600g.