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Discussion in 'Beef' started by placebo, Dec 2, 2009.

  1. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Stopped by my favorite meat market yesterday and while I was perusing through all their goodies I came across a cut I had never heard of or seen before. "Hanging Beef Tender" is what is called. I asked the butcher about it and he told me it was a mucsle that hangs from the diaphragm and never gets used. Found this definition from another site:

    "The hanger steak, or hanging tenderloin, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin. It is actually part of the diaphragm. Like the skirt steak, it is very flavorful and it can be prepared with almost any type of cooking method, but it should be marinated first if using a dry heat cooking method such as grilling or broiling. The hanger steak is also known by the following names:
    • Hanging Tenderloin
    • Hanging Tender
    • Butcher's Steak "
    I'm gonna have to go pick up a few and try them out I think. Anyone here try them and if so any prep suggestions? Thanks!
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Man that sounds like a pretty good cut. I would go to your local carnceria and get some of their "marinado" marinade in spanish that they use for carne asada. then let it sit in the wonderful juice for a hour minimum and grill that bad boy.
     

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