KOL Foods

Hanger Steak

Sometimes known as Butcher’s Steak (because butchers would keep it for themselves), this cut is taken from the plate, which is the upper belly of the cow. Also known as a bistro or flank steak, this cut does well with a dry-rub or marinade.

Ways to cook: High heat pan/skillet cook, marinade, broil. 

Size: Sold by the piece, individually vacuum packed.

You May Also Like: Skirt Steak

Suggested recipe: Thai Steak Salad

Notes: Due to the kashering process, this cut might be salty. We recommend that you wash or soak this steak for up to 30 minutes to reduce saltiness.

Current stock: 0

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From $31.49

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