The pillar gets its Hanging Tender name because it literally hangs off the kidney just below the tenderloin on the inside of the left, and only the left, hindquarters and attaches to the last rib. Shorter cook times reduce the incidence of “liver” flavor and are a tactic that old wives should try. After trimming you will have two nice ‘hanger steaks’ a little over a pound each. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. Allow 6 to 9 ounces (170 g to 255 g) per person of Hanging Tender as a Serving Size. It’s just there.”. INGREDIENTS. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. Keeping it 5 inches (12.7 cm) from the heat source will discourage excessive charring and burning. The “thing,” the Hanging Tender, is an elliptical-shaped portion of muscle that is called the “Pillar of the Diaphragm.”  The pillar is actually the V shaped union of two smaller muscles, joined by a membrane that together help to hold the diaphragm in place. This IS one of the most tender and flavorful cuts of meat on the whole cow though, without the price that the tenderloin typically commands. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand Hanging Tender would be (C. Preheat an oven to 400 degrees F. Rub steaks on each side with olive oil. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel … In the U.S. it might be labeled as "hanging tenderloin" or "hanging tender" due to its location on the cow. For classic steak frites, serve with Oven-Baked Shoestring Fries. 1 1/2 pounds of Hanging Beef Tenderloin 1/2 pound of ground New York Strip 13 tablespoons kosher salt 6 Sour dough hamburger buns (wide and fresh) Some restaurants swear by a ground beef mixture of 40% Hanger, 40% Chuck and 20% beef fat. The roughly V-shaped Hanger steak has historically been more popular in Europe (in the U.K. it is known as a Skirt Steak) but is gaining in popularity in the U.S. Tough, almost stringy and lacking the Marbling of more expensive cuts, in the domestic meat case, the Hanging Tender is typically trimmed of excess fat, denuded to remove the thick silver skin membrane surrounding the meat and separated along a thick, inedible, central elastic vein of fat into two roughly equal lobes, (though one will be larger) to form Steaks. But the truth is that Hanger Steak is only livery if overcooked. This is a muscle that hangs from the diaphragm of the cow along the lower part of the belly. Hanging Tender can also be found cut into strips for Fajitas or Bulgogi and as part of a custom Ground Beef Mixture. In a small bowl, stir together salt, white pepper, and black pepper. The hanging tender is a prime example that a cow can offer many more delicacies than just fillet or roast beef. Since the meat carvers personally liked the cut but couldn’t move it, Hanger Steaks often went home with the meat cutter, giving the cut a nickname of Butcher’s Steak and sparking some speculation about Hanger Steaks being a “secret” cut that the meat men kept for themselves. Grill:Heat grill to medium-high. Mix your marinade ingredients in a shallow ceramic or glass dish. Obviously, it should be turned at least once during the high heat cooking. They are likely scalds from the hot water wash used to prevent E Coli contamination in the packing plant. You are most likely to find Hanger Steak on a restaurant menu, by special ordering or at a Specialty Butcher Shop. Because it is only found on the left side, there is only one Hanging Tender per steer. Season the the meat with pepper (I don’t like to salt meat prior to cooking as I think this draws out vital juices). Make sure to ascertain if the silver fascia skin, has been removed during processing. Have a large Dutch oven at hand. Heat another third of the butter in a frying pan until sizzling. For the shallot garnish: Melt the butter in a skillet. The hanger steak is part of the diaphragm of the cow. … If it has not, you will want to remove it by starting a tear in it with a knife point and trimming it away with your clean fingers or a knife. You will want to cut this membrane/ silver skin out as it is inedible. shorthorns@twinoakfarmsbeef.com, Happenings on the Farm-Springtime at Twin Oak Farms. 2-3 lbs $55 It is our responsibility as culinary professionals to be a good example of sustainable treatment of animals. Visit Smart Kitchen’s Meat Packers Resource Page to learn more. 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