HANGER STEAK

HANGER STEAK CAN BE A BIT DIFFICULT TO FIND AS THERE IS ONLY ONE STEAK PER ANIMAL.  IT’S NOT THE MOST TENDER OF STEAKS SO NEEDS TO BE COOKED CAREFULLY BUT ITS ROBUST FLAVOUR MAKES UP FOR ITS LACK OF TENDERNESS.  IT GETS ITS NAME AS IT HANGS FROM THE LAST RIB ATTACHED TO THE DIAPHRAGM OF THE ANIMAL, NEAR THE KIDNEYS WHICH GIVES IT AN INTENSE OFFALY FLAVOUR.

NUTRIENT COMPOSITION

THE CUT

Hanger steak resembles flank steak in texture and flavour.The long membrane that runs through the centre is removed before eating which results in long narrow strips of meat ready to fry in a pan or braise in a casserole.

HOW TO COOK

To ensure the most tender hanger steak, it is best to marinate and cook quickly over high heat and serve rare or medium rare. Another cooking method to get the best out of this steak is braising the meat low and slow in a tasty casserole.

• EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)   
• EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
• EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)
• SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
• LOW SODIUM (contains less than 120mg/100g)