Question 1

What is hanger steak?

Accepted Answer

Here's some information about hanger steak:Hanger steak, also known as onglet (in French), is a cut of beef steak prized for its flavor. It's a relatively thin, long cut of beef, typically about 6-8 inches long and 3-4 inches wide.Location: It is cut from the plate, which is the lower belly of the steer. Specifically, it "hangs" from the diaphragm of the steer, hence the name. This location gives it a coarse grain and contributes to its flavor.Flavor: The hanger steak is known for its robust, beefy flavor. Many consider it to be one of the most flavorful cuts of beef, often compared to flank steak or skirt steak, but with a richer, more intense taste. The flavor is due to its location and the work the muscle performs.Texture: It has a relatively loose texture and can be somewhat chewy if not prepared correctly.Preparation: Best when marinated and cooked quickly over high heat, such as grilling or pan-searing. It should be cooked to medium-rare to medium for optimal tenderness. After cooking, it's important to slice it against the grain to shorten the muscle fibers and make it easier to chew.Availability: Hanger steak is sometimes referred to as the "butcher's steak" because butchers often kept it for themselves, as it wasn't widely known or popular. It's now becoming more popular, but it's still often less readily available than other cuts of beef. There is only one hanger steak per animal.Other Names: It is also sometimes called a "butcher's steak" and "hanging tenderloin."Here's a summary in markdown format with links:Hanger Steak, also known as onglet, is a flavorful cut of beef from the plate. It's prized for its robust, beefy%20flavor and loose texture. Best prepared by marinating and cooking%20quickly over high heat, then slicing%20against%20the%20grain. It is sometimes called "butcher's%20steak" due to its limited availability.

Question 2

hanger steak nedir?

Accepted Answer

Here's some information about hanger steak:Hanger steak, also known as onglet (in French), is a cut of beef steak prized for its flavor. It's a relatively thin, long cut of beef, typically about 6-8 inches long and 3-4 inches wide.Location: It is cut from the plate, which is the lower belly of the steer. Specifically, it "hangs" from the diaphragm of the steer, hence the name. This location gives it a coarse grain and contributes to its flavor.Flavor: The hanger steak is known for its robust, beefy flavor. Many consider it to be one of the most flavorful cuts of beef, often compared to flank steak or skirt steak, but with a richer, more intense taste. The flavor is due to its location and the work the muscle performs.Texture: It has a relatively loose texture and can be somewhat chewy if not prepared correctly.Preparation: Best when marinated and cooked quickly over high heat, such as grilling or pan-searing. It should be cooked to medium-rare to medium for optimal tenderness. After cooking, it's important to slice it against the grain to shorten the muscle fibers and make it easier to chew.Availability: Hanger steak is sometimes referred to as the "butcher's steak" because butchers often kept it for themselves, as it wasn't widely known or popular. It's now becoming more popular, but it's still often less readily available than other cuts of beef. There is only one hanger steak per animal.Other Names: It is also sometimes called a "butcher's steak" and "hanging tenderloin."Here's a summary in markdown format with links:Hanger Steak, also known as onglet, is a flavorful cut of beef from the plate. It's prized for its robust, beefy%20flavor and loose texture. Best prepared by marinating and cooking%20quickly over high heat, then slicing%20against%20the%20grain. It is sometimes called "butcher's%20steak" due to its limited availability.