Talk:Hanger steak

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I accidentally created (and made a subsequent edit) to this article while not properly logged in, and as a result I am not listed as the author. If there's an easy way to remedy that retroactively, it might be nice to put the blame on me rather than an anonymous IP address. :)

Photo

Could someone please take a better-looking photo? My poor appetite... --JD79 21:43, 3 January 2007 (UTC)[reply]
- No kidding. I'll try to get one that doesn't have copyright issues.Thebookpolice 16:32, 9 February 2007 (UTC)[reply]
  - Here, see if you can find an image that isn't copywritten. I'd be happy to go take my own picture if someone wants to send me $60 to go out and order another one. Google image search results.Thebookpolice 14:22, 22 April 2007 (UTC)[reply]
    - $60 for a hanger steak!?! Er... in what currency? I don't have a photo in my own collection, but I'll try to take one the next time I cook one. --MCB 19:29, 22 April 2007 (UTC)[reply]
      - Agreed, they're being ripped off and need to find another restaurant ... I ended up here by searching for "Onglet" after seeing it on a relatively fancy local place's downloadable menu. GB£15 (so less than US$30) gets you a 10oz one with fries and aoli. Even if you doubled the size and added extra sides we're only in the US$45-50 range. And this is in the UK where we prefer to pay our serving staff a decent wage instead of forcing them to make it up through tips, and the additional overhead is reflected in the base prices... 193.63.174.211 (talk) 14:41, 13 May 2013 (UTC)[reply]

OK, I cooked and served a nice hanger steak last night. The photos are up. --MCB 22:41, 28 April 2007 (UTC)[reply]
I corrected this to be more anatomically correct. There is not any muscle that attaches to the Kidney. —Preceding unsigned comment added by 70.226.136.25 (talk) 05:01, 20 January 2008 (UTC)[reply]

The NAMP meat-buyers guide (http://www.amazon.com/gp/reader/0471741620 ) seems to place the steak differently on the cow: "Between the 12th and 13th ribs on the right side of the carcass near the backbone". The diagram shows it being near the top of the animal. Their photo looks like the hanger I get at multiple locations San Francisco, although the butchers here tend to separate it along the seam down the middle. I could take a photo of one that hasn't been marinated next time I make steak frites, but it will only be one side of the steak. (And $60 sounds wrong to me too - even the overpriced, grass fed stuff that I buy is less than $20/lb) Dunham (talk) 17:37, 5 February 2008 (UTC)[reply]

Someone pointed out that kosher hanger steak absorbs more salt during the koshering process than most steaks, probably due to its wider grain, so it's best cooked with no added salt. As this is probably original research on the part of the author of that post, I'm not adding it to the actual page. Shalom S. (talk) 00:55, 18 May 2012 (UTC)[reply]

Merge?

Should this be merged with Skirt Steak - or vice versa? 122.106.177.130 (talk) 08:29, 18 July 2012 (UTC)[reply]
- I'm not a professional chef or butcher by any means (just a home cook who tries to learn as much as I can), but from my understanding, they are all different cuts of steak with different characteristics (http://cookingquestions.myrecipes.com/2011/02/is-flank-steak-the-same-as-skirt-and-hanger-steak.html), and thus, I think they should remain separate articles.

Is this really the same piece that's called "onglet" in French and "Nierenzapfen" in German?

Looking on the butchering diagrams on the French and German pages linked down the left border, they put it far higher and more towards the rear of the animal. And "Niere" is German for "kidney", indicating that to the Germans, at least, this meat is situated right next to the kidney, not the brisket. Which is wrong, which is right? Also, both the French and German pages use the same picture of the piece of meat itself. If they're not actually the same piece, then that picture is wrong in at least one set of pages. --CRConrad (talk) 13:45, 13 January 2014 (UTC)[reply]

Same goes for the Swedish page. Seems like the image is wrong on the English page.. 151.177.130.49 (talk) 19:15, 6 October 2023 (UTC)[reply]

Wrong information

Towards the bottom of the article the (correct) NAMP 140 is listed for Hanger steak. If you look it up, that cut is from the Short Loin. What the article has been describing (in words and pictures) is the Skirt Steak NAMP 121 and is from the Plate section. A good many of these cuts look similar and it can get confusing, but if you had the correct number for the cut already how can you still get it so completely wrong? The article needs to be completely redone.

^[1]

Dunetraveller (talk) 08:23, 16 April 2015 (UTC)Dunetraveller[reply]

Additionally, the current revision says "The hanger steak is usually the most tender cut on an animal". This is simply untrue. Plate cuts like hanger and skirt are far less tender but more flavorful than cuts from the short loin or tenderloin. The psoas major or tenderloin is far and away the most tender cut on an animal. This article really does need to be rewritten, but I'm not knowledgeable enough to be the one to do it. Dsrguru (talk) 19:51, 17 February 2016 (UTC)[reply]

"The hanger steak is usually the most tender cut on an animal" - Is there a source for this? My experience is rather the opposite. — Preceding unsigned comment added by 71.125.208.195 (talk) 01:31, 28 March 2016 (UTC)[reply]

Correct. Skirt steak or Romanian tenderloin is beef diaphragm. Not hanger steak. Both, though, are parts that butchers used to throw away, or give to their employees. My ex was a kosher butcher, hanger steak is NOT diaphragm. Pookerella (talk) 03:56, 5 January 2018 (UTC)[reply]

References

^ http://www.beeffoodservice.com/cmdocs/bfs/beefu/beefufactsheets/07_pi-steak.pdf

[1] ttp://www.beeffoodservice.com/cmdocs/bfs/beefu/beefufactsheets/07_pi-steak.pdf

[1]