Hanger Steak - Beef - It's What's For Dinner

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1. Cuts
2. Short Plate Primal
3. Hanger Steak

Hanger Steak

Also Known As: Hanging Tender Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill. Butcher's Note

Remove connective tissue membrane to improve tenderness.

Industry Ids ?

IMPS/NAMP - 1140

UPC - 1435

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts. Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Short Plate Primal | Primal Cut

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

Explore This Primal

Cooking Methods:

• Grilling
• Skillet Cooking
• Broiling

Supply Chain Ordering & Pricing Details

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Other Cuts You Might Like:

Inside Skirt

Inside Skirt

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

• 25g PROTEIN
• 200 CALORIES
• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

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Outside Skirt

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

• 23g PROTEIN
• 240 CALORIES
• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

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Flank Steak

Flank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

• 23g PROTEIN
• 160 CALORIES
• Grilling
• Stir-Fry
• Broiling
• Smoking
• Sous Vide

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Top (Inside) Round Cap

Top (Inside) Round Cap

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

• Grilling
• Oven Roasting
• Braising
• Broiling

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