The Canadian Encyclopedia — neutral, cited, updated
July 26, 2026Sources cited
Canadianwire.
Canada’s encyclopedia & explainer
Home›Culture & Lifestyle›Food›Hanger steak
Culture & Lifestyle • Food

Hanger steak

Hanger steak is a cut of beef from the diaphragm area of the cow, taken from the plate primal just below the ribs.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Hanger steak is a cut of beef from the diaphragm area of the cow, taken from the plate primal just below the ribs. It is known for its strong beefy flavour and relative tenderness, and is sometimes called butcher's steak, hanging tenderloin, or onglet in the UK. Because there is only one hanger steak per animal, it is often sold by butcher shops rather than mass-market supermarkets; in Canada, it is commonly available through butcher shops, specialty grocers, and online meat retailers.

What it is

Hanger steak is a long, flat cut of beef from the diaphragm region of the animal, attached near the plate and loin. It is a relatively small cut, with only one hanger steak from each animal, which helps explain its butcher-shop reputation.

Texture and flavour

The cut is valued for a rich, beef-forward flavour and a tender interior when cooked properly. Sources also note a coarse grain and visible marbling, with tenderness often compared favorably to flank steak and skirt steak.

Cooking methods

Hanger steak is commonly cooked quickly over high heat, such as grilling or searing, and is typically served medium-rare to preserve tenderness. It is usually rested after cooking and sliced thinly against the grain.

Availability and naming

Because each animal yields only one hanger steak, it is not always stocked in ordinary supermarkets. The cut is sold under several names, including butcher's steak, hanging tenderloin, and onglet.

Key facts

  • Hanger steak comes from the plate primal, near the diaphragm and upper belly of the cow.
  • It is commonly described as one of the more tender and flavourful beef cuts.
  • It is also called butcher's steak or hanging tenderloin, and in the UK it may be called onglet.
  • Its limited yield means it is less common in supermarkets and more often found at butcher shops or online meat retailers.
  • It has a prominent grain and is often sliced against the grain after cooking to improve tenderness.
🍁
Canadian context

In Canada, hanger steak is commonly sold through butcher shops, specialty grocers, and online meat retailers under the name hanger steak or, less often, onglet.

Frequently asked questions

What is hanger steak?
Hanger steak is a beef cut from the diaphragm area, specifically from the plate near the lower belly and ribs. It is known for its flavour and relative tenderness.
How to cook hanger steak?
Cook it quickly over high heat, such as grilling or pan-searing, and avoid overcooking. Let it rest, then slice thinly against the grain for the best texture.
Is hanger steak tender?
Yes. It is widely described as one of the more tender beef cuts, though it also has a pronounced grain that benefits from careful slicing.
Hanger steak vs flank steak
Hanger steak is generally considered more tender and more intensely beefy than flank steak, while both are flat, flavourful cuts often cooked quickly over high heat.
Where to buy hanger steak?
It is most often found at butcher shops, specialty meat retailers, or online sellers rather than standard supermarkets, because each animal provides only one hanger steak.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Hanger_steak
    Supports: Basic definition, alternate names, and location of the cut on the animal
  2. Food Network — https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-hanger-steak
    Supports: Cut description, relation to flank and skirt steak, and retail availability
  3. Omaha Steaks — https://www.omahasteaks.com/blog/what-is-a-hanger-steak/
    Supports: Location of the cut, tenderness, marbling, and butcher's steak naming
  4. Crowd Cow — https://www.crowdcow.com/steaks/hanger-steak
    Supports: Cooking approach, grain, slicing against the grain, and availability
  5. MeatGrader — https://www.meatgrader.com/blog/hanger
    Supports: Anatomical source, yield per animal, and texture comparison with flank and skirt steak
  6. The Kitchn — https://www.thekitchn.com/hanger-steak-recipe-23716710
    Supports: Common culinary handling, limited supply, and center seam note
  7. Marx Foods — https://www.marximports.com/beef-hanger-steak
    Supports: Structure, prominent grain, and slicing guidance