If you eat red meat, odds are you enjoy a steak as much as the next person. Some of you may have mastered the grill, or can rattle off stats about the fat content and flavor levels of various cuts, or have a shed in your backyard with hundreds of pounds of steer dry aging to obtain optimum flavor. Okay, maybe not that far.
But I’d be willing to bet most of you couldn’t tell me much about a hanger steak without rushing off to google.
Just so we’re clear, this is not an alternative name for another common cut, this is an often-overlooked cut of beef that very recently is starting to creep its way back onto some menus. Here are some fun facts:
– Perhaps my favorite fact, there is only one hanger steak per steer. That’s right, one cow, one hanger steak weighing about a pound.
– It is unbelievably flavorful. Cut from a section of the plate, between the brisket and the flank, some believe its close proximity to the kidneys give it a unique and delicious flavor.
– It has a very unique texture. Almost stringy, but in a good way. It is almost a necessity to have this cut cooked rare or medium rare at most. Anything more and it can become a little tough.
Are you sold on trying one yet?
If you have a good butcher, odds are he can get you one, though they can be tough to find. Luckily, I’ve come across a great place that serves them in our beautiful city.
The Hamilton Street Grill serves a terrific grass-fed organic hanger steak. Go check it out and try something new.