Beef Cuts

[drobinson]

I have cooked them all: strip loin (with and without bone), T-Bone, Porterhouse, Filet Mignon, Chateaubriand, Flat Iron, Chuck Eye, Sierra Cut, Flap Tail, Skirt, and Chuck Tender but never----until yesterday----have I cooked a Hanger Steak. If you are a fan of real beefy flavor this is the cut for you!! Called the "butcher's cut" it is unlike most steaks because it does dot connect to a bone. Rather, it hangs from the diaphragm and there is only one on each animal. Grilled quickly to no more than medium rare and sliced thinly on a diagonal I challenge anyone to come up with a richer-tasting steak.

[TripleB]

What no Tri-Tip? Hopefully that is just a listing oversight.

[drobinson]

MY bad----of course I've done many tri-tips. You are right---just an oversight. Thanks.

[captainlee]

I have heard they are great but have never seen one locally. Maybe when we head down to the front range I can locate one and give it a try.

[JoeSousa]

Hanger is one of my favorite cuts. Love the taste and texture. This reminds me I need to get some more soon.

[bbqtester]

Thanks for the tip! I just picked one of these up from porter road butcher in Nashville this past weekend and wondered the best way to grill the Bavette. Hopefully it comes out great with a quick high heat cook instead of low and slow. Cheers!

[barelfly]

I also like Hanger steak!! It’s been a while since I’ve had hanger, usually when I was ordering from Crowd Cow that I could pick these up.

I’ll have to check the local butcher shop and see if they have this in stock!

[Smoke em if you got em]

They are tasty!

[SheilaAnn]

Hanger steaks are my jams! One of them anyways. There are steaky steak!

[realdocBBQ]

One of them... ok, I was gonna say, I JUST read in the other thread that "Pasturebird" or whatever was your jams. lol

Some people jam a lot, though. :P

[SheilaAnn]

Jerod Broussard Depends on your budget. Just make sure they are uniform in size. Plus, I think you know how to cook, so I know they will turn out great!

Pasturebird is my favorite! But for bulk (I grab these for work) or catering, I will use Rosie’s or Mary’s. I won’t use the commodity 💩 like Sanderson or Fosters. That’s just my personal preference. No comments needed on my preference please 🫶🏻

[Jerod Broussard]

Yeah, I planned on trimming pretty heavy and a marinade.

[Clark]

I wish people would stop raving about them as they have been a well kept secret. If lots of folks start eating them, they will become scarce and difficult to find.

My method is just an hour or so in Stubbs' Vinegar & Spice Moppin' Sauce, then grill to taste.