Hanger Steaks
Menu Buzzwords-
Muscle/Characteristics--Hanger Steaks come from the hanging tender which is the portion of the diaphragm muscle that is attached to the back section of the last rib, near the kidney. Known in French as “onglet”it is known for its strong flavor. Similar to Skirt Steak in texture.
Hanger Steak, Hanging Tender Steak, Onglet(in French), Lombatello(in Italian), Solomillode pulmon(in Spanish), Butcher’s Steak, Bistro Steak
Applications-The Hanger Steak should be seasoned, grilled or broiled and then sliced against the grain and fanned out on the plate. Great as a feature entrée, but also can be used as a salad steak, or appetizer as well.
Stock Status S S S D S D S D
Item Code
Pack Size
Brand
Description
0782294
1/10#AVG
CAB
BEEF HANGER TENDER FAT-ON
0788244
20/8 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
0789939
16/10 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
0789927
14/12 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
8174254
12/6-19OZ
BHB/NPM
STEAK HANGER TENDER PLD RDMRSV
0788335
20/8 OZ
BHB/NPM
STEAK HANGER TENDER PLD PREM
0286401
16/10 OZ
BHB/NPM
STEAK HANGER TENDER
9624479
20/8 OZ
BHB/NPM
STEAK HANGER TENDER
ADDIDITIONAL SIZES AVAILABLE UPON REQUEST S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
Rhode Island 37