This uncommon cut is a real treat for steak connoisseurs! The Hanger Steak is a cut of beef that hangs (hence the term hanger) from the diaphragm of the steer along the lower belly or plate. Because this muscle does very little work, it's extremely tender and packed with intense beefy flavor. It was once known as a "butcher's steak" since butchers often kept this very special cut for themselves rather than offer it to their customers. Also called onglet on a French bistro menu, this unique cut of beef has a similar texture to skirt steak and offers supreme tenderness when quickly seared on high heat. Best enjoyed rare to medium rare.