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Author Topic: Name this cut off meat.  (Read 3206 times)

Offline Limhangerslayer

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Name this cut off meat.
« on: November 21, 2023, 01:29:34 PM »
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.

Offline Bigtine96

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Re: Name this cut off meat.
« Reply #1 on: November 21, 2023, 01:32:56 PM »
Denver Steak?

Offline MADMAX

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Re: Name this cut off meat.
« Reply #2 on: November 21, 2023, 01:33:07 PM »
Looks like brisket to me
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Offline jackelope

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Re: Name this cut off meat.
« Reply #3 on: November 21, 2023, 01:34:36 PM »
Flatiron
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Offline Fidelk

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Re: Name this cut off meat.
« Reply #4 on: November 21, 2023, 01:35:07 PM »
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.

Offline wadu1

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Re: Name this cut off meat.
« Reply #5 on: November 21, 2023, 01:35:57 PM »
"a fronte praecipitium a tergo lupi"

Offline Chesterdog

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Re: Name this cut off meat.
« Reply #6 on: November 21, 2023, 01:39:11 PM »
Blade roast?

Offline Oldguy

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Re: Name this cut off meat.
« Reply #7 on: November 21, 2023, 01:39:56 PM »
Tenderloin  :sry:

Offline Limhangerslayer

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Re: Name this cut off meat.
« Reply #8 on: November 21, 2023, 01:41:45 PM »
Iíll give a little longer, but so far nobody has hit it yet

Offline jowings22

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Re: Name this cut off meat.
« Reply #9 on: November 21, 2023, 01:47:01 PM »
Hanger

Offline tracksoup

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Re: Name this cut off meat.
« Reply #10 on: November 21, 2023, 01:52:23 PM »
Skirt

Offline Mtnwalker

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Re: Name this cut off meat.
« Reply #11 on: November 21, 2023, 01:55:53 PM »

Offline pianoman9701

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Re: Name this cut off meat.
« Reply #12 on: November 21, 2023, 02:07:18 PM »
Looks like a flank to me.
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Offline Limhangerslayer

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Re: Name this cut off meat.
« Reply #13 on: November 21, 2023, 02:14:17 PM »
Hanger

 :yeah:
yes, hanger steak is the cut.  My guess is that 95%donít know where it is and just throw it away with the guts or donít cut into the cavity Antwan they do the gutless method.  Best way to explain where it is works be to say that itís connected to the diaphragm and liver more or less.  Never leave them in the woods again, they are tender and delicious!

Offline buckcanyonlodge

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Re: Name this cut off meat.
« Reply #14 on: November 21, 2023, 02:37:25 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
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Offline Angry Perch

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Re: Name this cut off meat.
« Reply #15 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?
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Offline buckcanyonlodge

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Re: Name this cut off meat.
« Reply #16 on: November 21, 2023, 03:11:45 PM »
The chuck
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Offline Rem14

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Re: Name this cut off meat.
« Reply #17 on: November 21, 2023, 04:34:58 PM »
Tongue

Offline jackelope

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Re: Name this cut off meat.
« Reply #18 on: November 21, 2023, 04:42:04 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 itís got that same grizzle you have to get out of there.
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Offline buglebuster

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Re: Name this cut off meat.
« Reply #19 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 itís got that same grizzle you have to get out of there.

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

Offline Limhangerslayer

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Re: Name this cut off meat.
« Reply #20 on: November 21, 2023, 05:04:42 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 itís got that same grizzle you have to get out of there.

But the grain is entirely different from a flat ironÖ 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 isnít much there but it makes a great meal. If you try one youíll never leave it behind again

Offline TommyH

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Re: Name this cut off meat.
« Reply #21 on: November 21, 2023, 05:23:00 PM »
Ok now Iím interested, I try to take everything I can and a lot of times if itís an unknown chunk it may get to the sausage pile, anymore descriptions on this cut and where it actually is.. Iíd hate to be grinding something that should be a quality cut. Thanks.

Offline jackelope

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Re: Name this cut off meat.
« Reply #22 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 itís got that same grizzle you have to get out of there.

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

I wasnít paying attention to that kind of detail.
:fire.:

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Offline MtnMuley

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Re: Name this cut off meat.
« Reply #23 on: November 21, 2023, 06:42:16 PM »
Here's a cut off a fresh moose flat iron. Not too sure it's not my favorite cut these days.

Offline Limhangerslayer

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Re: Name this cut off meat.
« Reply #24 on: November 21, 2023, 08:37:02 PM »

Hereís a link where they show you where itís located

Offline LDennis24

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Re: Name this cut off meat.
« Reply #25 on: November 22, 2023, 07:31:08 AM »
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...  :chuckle: :dunno:

Offline Sneaky Squirrel

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Re: Name this cut off meat.
« Reply #26 on: November 22, 2023, 07:48:16 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.

Offline Parasite

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Re: Name this cut off meat.
« Reply #27 on: December 05, 2023, 03:47:22 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.

Offline Boss .300 winmag

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Re: Name this cut off meat.
« Reply #28 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.
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Re: Name this cut off meat.
« Reply #29 on: December 05, 2023, 07:06:17 AM »

Flat Iron comes from the shoulder, right?

It does.  Comes directly off the shoulder blade.

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Offline Farmer72

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Re: Name this cut off meat.
« Reply #30 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.

 


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