HANGER STEAK

Hines Meat Co. Hanger steak, also known as "onglet" in French, is a flavorful and tender cut of beef that is highly prized by chefs and food enthusiasts alike. This cut is obtained from the diaphragm of the steer, hanging between the rib and the loin. While it was once considered a "butcher's cut" due to its lower cost, its popularity has soared due to its rich flavor and tenderness.

Key features of hanger steak include:

1. Flavor Profile: Hanger steak is known for its robust, beefy flavor. It has a pronounced grain and is often described as having a more intense taste compared to more mainstream cuts.

2. Tenderness: Although not as tender as some premium cuts like filet mignon, hanger steak is relatively tender, especially when cooked to medium-rare or medium doneness. Proper cooking and slicing against the grain help maximize its tenderness.

3. Versatility: Hanger steak is versatile and can be cooked in various ways. It takes well to marinating and is often grilled, pan-seared, or broiled to enhance its natural flavors.

4. Texture: The texture of hanger steak is somewhat loose and coarse, making it a hearty and satisfying cut.

5. Best Cooking Methods: Hanger steak is best cooked to medium-rare or medium for optimal tenderness and flavor. It benefits from marinating to enhance its taste and tenderness.

Due to its popularity, Hines Meat Co. hanger steak is often featured on menus in upscale restaurants and is a favorite among those who appreciate the depth of flavor found in alternative cuts of beef.