Hanger steak

Hanger steak

Beef Cuts
Alternative names	butcher's steak, hanging tender, bistro steak
Type	Plate cut of beef

A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one of the most flavoursome.^[1]

Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle.

It is also sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut from the bottom sirloin in the rear quarter of the animal.