The hanger steak is a single thick muscle that hangs between the rib and the loin, attached to the diaphragm. It has a rich, mineral, intensely beefy flavor and a loose, coarse grain. Once called the butcher's secret because butchers kept it for themselves, it is now highly sought after. It should be cooked to medium-rare and sliced against the grain.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Hanger steak | |
| 🇬🇧United Kingdom | Onglet | The French term is widely used in British restaurants and butchers |
| 🇲🇽Mexico | Arrachera de res | |
| 🇦🇷Argentina | Entraña fina | |
| 🇫🇷France | Ongletprimary | A classic French bistro cut, typically served with shallot sauce |
| 🇪🇸Spain | Solomillo de pecho | |
| 🇵🇹Portugal | Fraldão | |
| 🇧🇷Brazil | Fraldão |
Both are flavourful, coarse-grained cuts from the plate/diaphragm area that benefit from high heat and slicing against the grain, but the hanger is a single thicker muscle while the skirt is thinner and wider.
Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.