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hanging tender

post #1 of 13
Thread Starter 
Has any one smoked hanging tender? I have once but was looking for some different techniques. Bought a case at 2.00lb.
post #2 of 13
Didn't know what a "hanging tender" was so I had to look it up on the Wiki.
Never cooked one myself but for anyone wondering what exactly it is...
"A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer.[1] (Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles flank steak, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.
There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its flavor, and was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale."

Make sure to keep us updated on how you do it, I'd be really interested.
post #3 of 13
Thread Starter 

Hanging tender

Thanks, but I do know what they are I work for USDA inside a meat packing plant.
post #4 of 13

hanging tender

I have not smoked one. I have marinated one and grilled it and it was great. I did a beer, butter and spice marinade similar to a beer n butter injection but just soaked overnight then grilled. seared on both sides with one turn in the middle for about 6 minutes total time on a hot charcoal grill. A friend of mine here in town had some the other day and he used a jacrdi tenderizer (lots of needle like poker things) and marinated for one hour with a brown sugar, garlic, red wine and red wine vinegar marinade. then grilled to rare. he saved me piece it was as good as mine was.

hpoe this helps, not really smoking but it's how I cooked em
post #5 of 13
Sorry murray, I wasn't implying you didn't know what the cut was. I was simply posting the description for other members who may read the post. Considering it is a pretty rare cut of meat to come across I thought some folks may not know and would be interested in what it was.
post #6 of 13
It was good info because I was about to go google it myself.

And sorry to say no I havent smoked one, but I feel you now owe us to do one and get some good pics! You have my full attention.
post #7 of 13
I've never heard of hanging tender either...and, yes, I'm with Benjamin and believe some Q view is in order.
post #8 of 13
Thread Starter 

Fire it up

Sorry for the remark Fire it up that was stupid. I have cry-vac sitting in my fridge think there is three in there maybe four. gonna let them sit tell monday i think going to on vacation so i will smoke them then. Then if they are good smoked I'll smoke more for fourth maybe or grill'em .
post #9 of 13
Thread Starter 

pics

post #10 of 13
Thread Starter 

pics

post #11 of 13
Around here we call the tenderloins on a deer hanging tenders. I thought maybe thats what you where talking about. See I learned something again today from this site.
post #12 of 13
Thread Starter 

Hanging tender

Its funny at a packing house after a carcass is split the hanging tender is hanging on to one side in front of kidney. The employee's at the plant are always cooking them in the sanitizer, Its weird they like the flavor that much that they will boil them at 185 degrees and chow down. But of course if we catch it we have to stop it but that is another story.
post #13 of 13
Very interesting. Never heard of that.
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