where does the hanger steak come from on a cow
lower belly
title: Hanger steak text: Hanger steak A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The title: Hanger steak text: hanger steak is usually the tenderest cut on an animal. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left. title: Hanger steak text: be confused with the American skirt steak. In French it is known as the "onglet", in Italian the "lombatello", in Flanders the "longhaas", and in Spanish the "solomillo de pulmón". Its U.S. meat-cutting classification is NAMP 140. Hanger steak A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often title: Hanger steak text: Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as "arrachera", and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, scallions and tortillas to roll tacos. In South Texas this cut of beef is known as "fajitas arracheras". It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to title: Beef plate text: Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to make pastrami. The remainder is