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The hanger steak hangs (hence the name) between the rib and the loin, where it supports the diaphragm. It was originally known as a "butcher's steak" since butchers kept and enjoyed it for themselves as consumers didn't know to ask for it but is now a standard cut of meat in supermarket meat departments. Hanger steak is best marinated and grilled and is often the type of meat found in steak tacos.

What Is Hanger Steak?

Hanger steak comes from the lower belly of the beef and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.

Historically popular in Europe, hanger steak is often seen on a French bistro menu listed as onglet; you may also hear it referred to as "skirt" in the UK, lombatello in Italy, and solomillo de pulmón in Spain. In the U.S. it might be labeled as "hanging tenderloin" or "hanging tender" due to its location on the cow.