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With the flavour of a rib eye, and a lean tenderness of fillet (tenderloin) the hanger steak is an uncommon cut that you will love!
Known as ‘butcher’s steak’, this beautifully strong, offal skirt steak has bags of flavour. As flavoursome as it is famous, butchers would often keep it for themselves rather than offer it for sale.
Cut from the diaphragm, the hanger is attached to the last rib and spine. It is not the most tender cut, and will enjoy a marinade and to be cooked quickly over a high heat to rare or medium-rare. Because of the coarse texture and amount of grain, hanger steak becomes tough and chewy when overcooked. If marinating always ensure you dry off the marinade so you are cooking a dry steak on a high heat, cooked at room temperature.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.
If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood.
Dab the meat with a paper towel to remove any surface blood. Season and cook on a high heat!