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Click Links Below for
Cooking Guide & Recipes:
6-Bone Racks & Rib Chops
Cap-off Top Rounds
Cutlets
Cheek Meat
Osso Bucco
Shanks
Porterhouse/Loin Chops
Boneless Striploin
Whole Tenderloin
Bone-in Short Ribs
Hanging Tender
Shoulder
Skirt Steaks
Flank Steaks
Ground Veal
Boneless Breast
Brisket Points
Stew
Liver
Brains
Sweetbreads
Heart
Tongue
Bones
Cooking Techniques
Hanging Tender
Cut from the Diaphragm
The hanging tender (hanger) is the diaphragm muscle. It is known for having an intense flavor. First, marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Second, pan sear. Finally, use dry heat like broiling or grilling. Let rest, and serve rare or medium rare.
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