Unlock the secret: what is hanger steak secretly called in the grocery store?
What To Know
- Hanger steak is a tender and flavorful cut of beef that comes from the diaphragm of the cow.
- It’s a relatively thin cut, usually weighing around 12-18 ounces, with a unique shape that resembles a hanger.
- Hanger steak is a relatively small muscle that doesn’t get a lot of exercise, making it naturally tender.
If you’ve ever wondered what hanger steak is called in grocery stores, you’re not alone. This lesser-known cut of beef has various names, depending on the region and store.
The Elusive Hanger
Hanger steak is a tender and flavorful cut of beef that comes from the diaphragm of the cow. It’s a relatively thin cut, usually weighing around 12-18 ounces, with a unique shape that resembles a hanger.
Grocery Store Aliases
In grocery stores, hanger steak goes by several monikers:
- Butcher’s steak: This name reflects the fact that hanger steak was often kept by butchers for their own consumption.
- Hanging tender: This term refers to the way the steak hangs from the diaphragm.
- Skirt steak: While hanger steak is not technically a skirt steak, some grocery stores may label it as such due to its similar shape.
- Onglet: This French term is used in some specialty butchers and grocery stores.
- Bavette: Another French name for hanger steak, often found in upscale grocery stores.
- Thin flank: This term is sometimes used to describe hanger steak, as it’s a thin cut from the flank area.
Identifying Hanger Steak
To ensure you’re buying the right cut, look for these characteristics:
- Dark red color: Hanger steak has a deep red color, indicating its richness.
- Thin and flat: As mentioned earlier, hanger steak is a thin and flat cut.
- Hanging shape: The steak should have a distinctive hanging shape, with one end narrower than the other.
- Marbling: Hanger steak usually has some marbling, which contributes to its flavor and tenderness.
Cooking Hanger Steak
Hanger steak is a versatile cut that can be grilled, roasted, or pan-seared. Here are a few tips:
- Marinate: Marinating hanger steak in a flavorful marinade for several hours enhances its tenderness and flavor.
- Season generously: Hanger steak has a bold flavor, so don’t be afraid to season it liberally with salt, pepper, and your favorite herbs.
- Cook to medium-rare: Hanger steak is best cooked to medium-rare (130-135°F) to preserve its tenderness and flavor.
- Slice thinly: After cooking, slice hanger steak thinly against the grain to make it easier to chew.
Nutritional Value
Hanger steak is a lean and nutritious cut of beef. A 3-ounce serving contains approximately:
- Calories: 180
- Protein: 25 grams
- Fat: 9 grams
- Iron: 3 milligrams
- Vitamin B12: 2 micrograms
Final Thoughts: Unveiling the Hanger Steak’s Identity
Hanger steak is a hidden gem in the meat department. With its unique flavor, tenderness, and versatility, it’s a cut that deserves a place on your dinner table. Whether you call it butcher’s steak, hanging tender, or bavette, be sure to look for its distinctive characteristics in grocery stores.
Frequently Asked Questions
Q: Why is hanger steak so tender?
A: Hanger steak is a relatively small muscle that doesn’t get a lot of exercise, making it naturally tender.
Q: How can I tell if hanger steak is cooked to medium-rare?
A: Use a meat thermometer to measure the internal temperature. It should read 130-135°F for medium-rare.
Q: What are some good marinade ideas for hanger steak?
A: Try marinating hanger steak in a mixture of olive oil, soy sauce, garlic, ginger, and honey. Or use a classic marinade of red wine, balsamic vinegar, herbs, and spices.
