Hanger steak comes from the lower belly of a heifer or steer and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long membrane running down the middle, hanger steak is often the tenderest cut of meat.
Historically popular in Europe, hanger steak is often seen on a French bistro menu listed as onglet; you may also hear it referred to as "skirt" in the UK, lombatello in Italy, and solomillo de pulmón in Spain. In the U.S. it might be labeled as "hanging tenderloin" or "hanging tender" due to its location on the cow.
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