Description
Known by many names, such as “butcher’s cut,” “onglet,” and “bistro cut,” the hanging tender is a highly desirable cut that hangs from the diaphragm where the lumbar and thoracic vertebrae meet near the kidneys. There is only one hanging tender per animal, which is divided into two steaks along a thick bit of connective tissue that is then removed. The hanger has a rich, beefy flavor, though it can grow chewy if overcooked.