Post by: Limhangerslayer on November 21, 2023, 01:29:34 PM
Post by: Bigtine96 on November 21, 2023, 01:32:56 PM
Post by: MADMAX on November 21, 2023, 01:33:07 PM
Post by: jackelope on November 21, 2023, 01:34:36 PM
Post by: Fidelk on November 21, 2023, 01:35:07 PM
Post by: wadu1 on November 21, 2023, 01:35:57 PM
Flatiron:yeah:
One of the best cuts IMOP.
Post by: Chesterdog on November 21, 2023, 01:39:11 PM
Post by: Oldguy on November 21, 2023, 01:39:56 PM
Post by: Limhangerslayer on November 21, 2023, 01:41:45 PM
Post by: jowings22 on November 21, 2023, 01:47:01 PM
Post by: tracksoup on November 21, 2023, 01:52:23 PM
Post by: Mtnwalker on November 21, 2023, 01:55:53 PM
Hanger
:yeah:
Post by: pianoman9701 on November 21, 2023, 02:07:18 PM
Post by: Limhangerslayer on November 21, 2023, 02:14:17 PM
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!Hanger
:yeah:
Post by: buckcanyonlodge on November 21, 2023, 02:37:25 PM
Post by: Angry Perch on November 21, 2023, 03:08:27 PM
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?
Post by: buckcanyonlodge on November 21, 2023, 03:11:45 PM
Post by: Rem14 on November 21, 2023, 04:34:58 PM
Post by: jackelope on November 21, 2023, 04:42:04 PM
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.
Post by: buglebuster on November 21, 2023, 04:44:15 PM
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
Post by: Limhangerslayer on November 21, 2023, 05:04:42 PM
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 againYou 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
Post by: TommyH on November 21, 2023, 05:23:00 PM
Post by: jackelope on November 21, 2023, 05:41:13 PM
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.
Post by: MtnMuley on November 21, 2023, 06:42:16 PM
Post by: Limhangerslayer on November 21, 2023, 08:37:02 PM
Here’s a link where they show you where it’s located
Post by: LDennis24 on November 22, 2023, 07:31:08 AM
Post by: Sneaky Squirrel on November 22, 2023, 07:48:16 AM
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.
Post by: Parasite on December 05, 2023, 03:47:22 AM
Post by: Boss .300 winmag on December 05, 2023, 05:28:28 AM
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.
Post by: GASoline71 on December 05, 2023, 07:06:17 AM
Flat Iron comes from the shoulder, right?
It does. Comes directly off the shoulder blade.
Gary
Post by: Farmer72 on December 05, 2023, 07:41:34 AM
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.