The Hangar Steak is a small, intensely flavoured cut that “hangs” from the diaphragm. It is a popular steak cut in France. Traditionally, butchers have kept this well-known cut for themselves. Hence it was called the Butcher’s steak. In recent years, hangar steak has become popular with steak aficionados because of its rich flavour.

Other names: Hanging Tender, Butcher’s Steak, butcher’s Tenderloin, Onglet (French), pillar

Part of Animal: The hanging tender is an interior cut attached to and supporting the diaphragm. It hangs off the kidney below the tenderloin and is attached to the last rib

Amount to Buy: There is limited quantity as this steak is normally already trimmed by the butcher. Allow 170-255g per person.