Name this cut off meat.

[Limhangerslayer]

Can anybody name this cut of meat that in my opinion is one of the best, and definitely most underutilized that comes from cattle, elk or deer.  The deer is pretty small though.

[Bigtine96]

Denver Steak?

[MADMAX]

Looks like brisket to me

[jackelope]

Flatiron

[Fidelk]

I cain't name it but I would chickin fry it. Looks great!!!!!!! Chop it up and mix with some onion and capers.......I'd eat it raw.

[wadu1]

Flatiron

One of the best cuts IMOP.

[Chesterdog]

Blade roast?

[Oldguy]

Tenderloin 

[Limhangerslayer]

I’ll give a little longer, but so far nobody has hit it yet

[jowings22]

Hanger

[tracksoup]

Skirt

[Mtnwalker]

Hanger

 

[pianoman9701]

Looks like a flank to me.

[Limhangerslayer]

Hanger

 

yes, hanger steak is the cut.  My guess is that 95%don’t know where it is and just throw it away with the guts or don’t cut into the cavity Antwan they do the gutless method.  Best way to explain where it is works be to say that it’s connected to the diaphragm and liver more or less.  Never leave them in the woods again, they are tender and delicious!

[buckcanyonlodge]

We sold them as hanging tenders back 20++ years ago.. The meat industry has let the consumers name " new" cuts of meat...for example the Flatiron Steak The hanging tender is  an IMPS number 140 for the 3# and dn product. IMPS stands for Institutional Meat Purchase Specifications

[Angry Perch]

We sold them as hanging tenders back 20++ years ago.. The meat industry has let the consumers name " new" cuts of meat...for example the Flatiron Steak The hanging tender is  an IMPS number 140 for the 3# and dn product. IMPS stands for Institutional Meat Purchase Specifications

Flat Iron comes from the shoulder, right?

[buckcanyonlodge]

The chuck

[Rem14]

Tongue

[jackelope]

You guys should watch the bearded butchers deer video I posted.

I saw that line of grizzle down the center and jumped to flatiron because it’s got that same grizzle you have to get out of there.

[buglebuster]

You guys should watch the bearded butchers deer video I posted.

I saw that line of grizzle down the center and jumped to flatiron because it’s got that same grizzle you have to get out of there.

But the grain is entirely different from a flat iron… from what I can tell

[Limhangerslayer]

You guys should watch the bearded butchers deer video I posted.

I saw that line of grizzle down the center and jumped to flatiron because it’s got that same grizzle you have to get out of there.

But the grain is entirely different from a flat iron… from what I can tell

ya, a flat iron grain runs lengthwise with the silver skin in the middle and the thickest of it in the narrowest portion.  This hanger in an elk weighs a little over 3/4 of a pound, so there isn’t much there but it makes a great meal. If you try one you’ll never leave it behind again

[TommyH]

Ok now I’m interested, I try to take everything I can and a lot of times if it’s an unknown chunk it may get to the sausage pile, anymore descriptions on this cut and where it actually is.. I’d hate to be grinding something that should be a quality cut. Thanks.

[jackelope]

You guys should watch the bearded butchers deer video I posted.

I saw that line of grizzle down the center and jumped to flatiron because it’s got that same grizzle you have to get out of there.

But the grain is entirely different from a flat iron… from what I can tell

I wasn’t paying attention to that kind of detail.

[MtnMuley]

Here's a cut off a fresh moose flat iron. Not too sure it's not my favorite cut these days.

[Limhangerslayer]

Here’s a link where they show you where it’s located

[LDennis24]

My uncle worked as a butcher for years and i took a judging class in high school ag and I still can't remember the cuts unless im buying them in the store or looking at a refrence chart... 

[Sneaky Squirrel]

I believe the hanger steak is also known as the Butchers cut or steak. A lot of time the butcher would take it for themselves.

We've butchered a few cows and made sure we got them back. One we took right after the slaughter and the other was sent thru the cut/wrap process like a normal beef does. I can't believe what hanging meat does for 2-3 weeks to a steak, especially this one.

The one that wasn't aged was tough, chewing and lacking beef flavor. The one that was aged was completely opposite and now my second favorite steak behind a ribeye. We've ate a few off elk thru the years and there good but i would rather have a sirloin from an elk than the hanger.

[Parasite]

Ive tried beef hanger steak. I did not care for it and wont waste my money on it again. Had a mineral taste too it if I recall.

[Boss .300 winmag]

Ive tried beef hanger steak. I did not care for it and wont waste my money on it again. Had a mineral taste too it if I recall.

I raise beef, and it definitely needs aged before prepared.

[GASoline71]

Flat Iron comes from the shoulder, right?

It does.  Comes directly off the shoulder blade.

Gary

[Farmer72]

I believe the hanger steak is also known as the Butchers cut or steak. A lot of time the butcher would take it for themselves.

We've butchered a few cows and made sure we got them back. One we took right after the slaughter and the other was sent thru the cut/wrap process like a normal beef does. I can't believe what hanging meat does for 2-3 weeks to a steak, especially this one.

The one that wasn't aged was tough, chewing and lacking beef flavor. The one that was aged was completely opposite and now my second favorite steak behind a ribeye. We've ate a few off elk thru the years and there good but i would rather have a sirloin from an elk than the hanger.

I have heard them as butcher steaks also. If I remember correctly the Hanger Steak it the only muscle that there is only one. All other muscle groups have one on each side.