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!