One per steerPlate
Hanger steak
Also hanging tender, butcher’s steak, onglet
It hangs from the diaphragm on the midline. One per animal. Butchers used to keep it.
- Per animal
- 1
- Per half-cow
- You share it — or the other half-cow owner does
- How to cook it
- Open the seam, grill hard, 130°F. A grain like skirt. Do not past medium.
- Rarity
- One per steer. That is the whole story.
- What to buy
- One per steer. Call ahead. If they have it, take it.
- Money
- One. That is the story. Price is whatever they want.
- Trim
- The sinew in the middle comes out. That is the butcher’s steak lesson.
- Leftovers
- There will not be leftovers.
A pound or two, once. There is no second hanger.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Open the seam, two lobes, slice each across.
4 cooks in the library for hanger steak.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
