Hanging Tender, Hanger, Thick Skirt, Onglet
One of the “butcher’s cuts” that until fairly recently few outside the industry knew about.

The Hanger’s Characteristics & Flavour Profile

This muscle is the diaphragm of the animal, which aids in respiration. It's famously known by its French term "Onglet," meaning "tab." The late Anthony Bourdain famously featured this cut in his steak frites dish at his New York restaurant, Les Halles, in the early 2000s.

Importantly, the hanger is unique. Aside from the tail and tongue, it's the only muscle that doesn't exist in pairs on the carcass. Technically, this cut is considered offal.

Offal encompasses any part removed from the carcass, including the head (and its contents), hide, and internal organs, after slaughter.

Attached to the spine at the last rib, the hanger comprises two separate muscles divided by a large, thick nerve. Once removed, these pieces can be cooked whole, sliced into steaks, or butterflied.

Due to its proximity to the internal organs, the hanger possesses intense, rich, and "Offaly" flavours. Cooked well, to a maximum of medium-rare, it delivers some of the most flavourful and texturally rewarding bites you'll find on the carcass.

Hanger is characterised by its loosely packed muscle fibres, contributing to its exceptional tenderness when cooked perfectly.

 

Sourcing the Hanging Tender

Unfortunately, not all butchers carry the hanger. It's one of five skirts on the beef carcass: the inside skirt, outside skirt (thin skirt), hanger (thick skirt), flap meat (bavette d'aloyau), and flank (bavette flanchet).

While most butchers have access to these cuts, their availability may depend on demand and sales.

Building a strong relationship with your butcher is crucial for accessing these unique and often superior cuts.

Some supermarkets are starting to stock them as a standard line, though I haven't personally seen hanger in a supermarket yet. I always recommend starting with your local butcher.

The presence of hanger on display is a good indicator of a butcher who values and sells these cuts consistently.

If purchasing a whole piece, request your butcher to remove the internal nerve.

Hanger can be vacuum-sealed, but its colour can change rapidly after removal from the original packaging. This isn't alarming, but it won't have the same shelf life as a vacuum-sealed loin cut. It will also release a considerable amount of purge (not blood), which is to be expected.

Preparing the Hanger

To prepare the hanger yourself, run the tip of your knife at a 90-degree angle to the nerve and gently separate the muscle from it. Continue along one side of the hanger until this muscle is fully removed, then repeat on the other side.

Minimal surface trimming is required. Any remaining fat can be retained to enhance caramelization during grilling.

For optimal storage, place the prepared hanger on a plate, cover with cling film, and refrigerate in the coldest part of your fridge. A dedicated beer/meat fridge is ideal, as it minimizes temperature fluctuations.

Cooking the Hanging Tender on the Big Green Egg - Hanger, Kimchi and Egg Recipe

Ingredients:

• Hanger steak portion (150-200g). Note: The ideal weight can vary based on factors like flavour intensity and fat content. Given the hanger's richness, I recommend staying within this range.
• Kimchi (spicy kimchi is preferred)
• Free-range hen egg
• Neutral cooking oil (such as rice bran oil)
• Sea salt and freshly ground black pepper

Method:

1. Bring to Room Temperature: Remove the prepared hanger from the refrigerator and allow it to come to room temperature.
2. Prepare the Egg: Set up your Big Green Egg with the right amount of oak and hickory premium lump charcoal. For this cook, direct heat is preferable. The minimal fat content of the hanger minimizes flare-up risk.
3. Season: Liberally season your hanger with salt only.
4. Grill: Place the seasoned hanger directly on the grill grates. I recommend turning the steak frequently for even heat distribution.
5. Target Internal Temperature: Grill until the hanger reaches an internal temperature of approximately 52 degrees Celsius.
6. Prepare the Skillet: Place a cast-iron skillet on the grill to heat up.
7. Rest the Hanger: Remove the hanger from the grill and loosely cover it with a plate or wire dome to rest.
8. Prepare the Kimchi: While the hanger rests, coarsely chop the kimchi and incorporate some (or all) of the resting juices from the hanger. Adjust the seasoning as needed.
9. Cook the Egg: Add a touch of rice bran oil to the hot skillet and cook the egg to your desired doneness. I prefer a runny yolk.
10. Slice and Assemble: Slice the hanger into 2cm slices on the angle.
11. Arrange the sliced hanger on a plate.
12. Top with a generous amount of chopped kimchi.
13. Finish with a fried egg and a light sprinkle of sea salt and freshly ground black pepper.

Top Tips

Explore Cut Names: Learn the different names of cuts. Some butchers and chefs use unique terms. Researching cut names across different regions can be both educational and fascinating.

Build Relationships: Get to know your butcher personally. They are passionate about their craft and often eager to share their knowledge. Your questions can inspire them and ultimately benefit you.

Embrace Curiosity: When visiting the butcher shop, allow yourself to be inspired. Instead of rigidly sticking to a plan, consider what visually appeals to you or what conversations with the butcher might spark.

Embrace Hands-On Preparation: I find that preparing meat myself enhances the overall cooking experience.