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Hanging tender

Discussion in 'General Discussion' started by short one, Feb 25, 2007.

  1. short one

    short one Smoking Fanatic OTBS Member

    A friend of mine used to work in a packing house and could get what they called a "hanging tender" The best I can figure it from the back part of the rib cage where the diaphram is connected, but just a guess. Does anyone happen to know what he is talking abt, and if so is this an available cut of meat and what does he ask for at the butcher shop. Steve
     
  2. The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly.
    Check out this link for cut identification.
    http://www.hormel.com/templates/know...emid=22&id=340
     
  3. short one

    short one Smoking Fanatic OTBS Member

    [​IMG] Tom, thanks a lot. Dick and I were talking yesterday and I told him I would put a thread on SMF and someone would know what he was talking about. Good job and thanks for the info. Steve