A lso known as body skirt, butcher’s cut, butcher’s steak or Onglet in French and Lombatello in Italian. The Hanger Steak is a cut of beef steak renowned for its flavour.
This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as “butcher’s steak”, because butchers would often keep it for themselves rather than offer it for sale. The reason for this was because in general people believed this to be a crude cut of meat, although it’s actually one of the most tender when prepared correctly.
Franco demonstrates how to butcher the Hanger Steak. Using his many years of experience as a skilled butcher, he talks you through the whole process step by step.
Bottoms up, heads down, let’s crack on!