Hanger Steak (Onglet) USA

It comes from the abdominal cavity—it is a muscle suspended between the last ribs and the spine that supports the internal organs. Its hanging position gave it its English name—hanger simply means “something that hangs.”

Because this muscle is not very active, it retains exceptional tenderness and juiciness. It is highly vascularized, which translates to a deep, intense flavor with a slightly mineral note—distinctive and unique.

Only one such cut, weighing about 400–600 g, is obtained from a single carcass. This is precisely why butchers traditionally kept it for themselves—hence its other name: butcher’s steak.

How to cook it? Best in a very hot skillet or on the grill, to medium-rare (55–57°C in the center). After cooking, let the meat rest for a few minutes and always slice it across the grain.