Name this cut off meat.

[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