USDA CHOICE+: While we used to source primarily USDA Prime hangers, we recently have found a source of “Choice or Higher” hangers that, quality-wise, blow the Primes out of the water! To ensure the utmost quality when producing our hanger Steaks, any piece that we come across that doesn’t meet our expectation (Prime or Choice) gets the boot!
ANGUS CATTLE: Our hanger steaks come from Angus cattle raised in the Midwest. The naturally larger muscles of the Angus breed work in the favor of this cut – a Holstein hanger steak after trimming clocks in at a much smaller 14-18 oz size.
SHIP FRESH: We cut these steaks fresh the day we ship out, and once they are received they are good for 4-5 days in your refrigerator, or 6-7 months in the freezer.
UN-AGED: These steaks have not been dry aged, but we do have dry aged hanger steaks available, if that’s your preference.
The hanger steak has more names then you can shake a stick at! For years, it was known as the “butcher steak” (honest reason: for years, we couldn’t give them away so it was a frequently occurring dinner at the butcher’s house). Then when the chefs discovered them as an inexpensive alternative to the traditional steaks, two things happened: first, they got more expensive; and second, they acquired a trendy, bistro-friendly name and morphed into hanger steak. Peel away all the layers and you get to the true name, which actually tells you a lot about the steak: “hanging tenderloin.” This is because it is second only to the Filet Mignon in terms of tenderness when compared to the other steaks. (Actually, that last statement isn’t entirely applicable to the steaks you’ll find here, because I’ve got quite a few that will give both the Filet and the hanger a run for their tenderness money, but that’s another matter.)
Since here at Flannery Beef we are also quite hip, we will henceforth refer to this cut as the hanger steak. One interesting thing about the hanger is that running right down the center of the steak is a major tendon that has to be removed. This thing is so formidable that if you didn’t remove it and started chewing on Tuesday, you’d be done by Friday. This is why the steak, while referred to as “a” hanger, will arrive in two sections. The hanger comes from the inside of the rib and is actually, along with the Skirt Steak, part of the diaphragm muscle. It will have a naturally darker hue to it as well as a subtly different flavor than most beef cuts.
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The hanger steak is capable of as much heat as you’d like to throw at it, so my first rule is: Do whatever you are used to. You can follow our general cooking tips for steaks. Remember, those times are assuming a grill temperature of 500/550 degrees. You “Big Green Eggers,” I’m looking at you – adjust the timing downward based on how crazy hot you like to cook at. Round numbers, the hanger will take about 12-14 mins total for medium-rare. Some minor adjusting is necessary as with the hangers, after splitting, the two pieces will vary in size. I simply base the timing on the larger piece, get that one started; then a few minutes later throw the smaller one on. The hanger will deliver anywhere from rare to beyond medium – some have told me they prefer the texture of the slightly more done ones. Your call!