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Hanger Steak

  • c

Does anyone know of a butcher/supermarket in the NYC area that sells hanger steak? I'd love go throw it on the grill outside, but I haven't had any luck finding it outside of a restaurant.

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  1. Park East Kosher Butcher Shop has it

    2 Replies
    1. re: hg

      Fischer Bros. has it, but is probably around the same price as Park East.

      1. re: sabra

        If you are willing to travel, I know you can get it at my kosher butcher. Kosher Meat Farm, in the Cherrywood Shopping Center in Wantagh located on the corner of Wantagh Avenue and Jerusalem Avenue(Nassau County). You can call and ask them to order it for you. Don't know the price.

    2. Any other place that has it for less than $17.00 /lb?


        1 Reply
        1. re: cherrybim

          I've gotten it from here and from Glatt Mart.

        2. Don't know kosher, but I just got a beautiful one at Whole Foods, around $6 lb.

          1. Sometimes called London Broil. See if your butcher carries that.

            1. Brachs in the Five Towns had it last week on special at 10.49 per pound. I would not call it London Broil it comes from a different part of cow (diaphragm).

              1. I've never seen it called London Broil.

                1. If your looking for premium Hanger Steak, you should try www.GlattOnDemand.com.
                  It's straight from the butcher and its quality. They have it listed here :

                  Enjoy -

                  10 Replies
                  1. re: ryansanders

                    It's quality? Have you tasted it? Most of the meal mart meats I've tasted have been not exactly "quality?"

                    1. re: tomby

                      Yea I had it just the other day, aside from their skirt steak this has been my favorite. To be fair, The first time I tried it It was way to salty but the 2nd time I made it, I listened to the instructions and washed the hanger with water. It was delicious.

                      1. re: tomby


                        Very interesting. In my experience, Alle has been the highest quality I could get. It's the only one in Los Angeles coming out with graded meat (USDA Choice), and even their ungraded has been superior to Rubashkin most of the time. It sells here at a premium to Rubashkin (International Glatt is a very small player here). Alle is the same as Meal Mart, for the most part (I usually think of Meal Mart as their brand for prepared foods).

                        1. re: ganeden

                          Do you know if Alle distributes in Northern California? (I'm looking to move there.) In New York, I have never found Alle graded in the supermarket, and the butchers look at you like you're an idiot when you ask. I think Alle (or maybe Rubashkin sells Prime, Black Angus...wholesale.

                          1. re: superburns


                            Northern Californis is a big problem in that the (orthodox) Jewish community never really got started there. It's a hodgepodge of little communities, none of which is large enough to support its own school or (meat) market, but not wishing to work together to make a real community with infrastructure. While there are several markets in the bay area, the only strictly glatt meat market is Oakland Kosher Foods, which was not glatt until a couple of years ago, when taken under hashgacha by the Vaad of Northern California. Since the vaad is largely Lubavitch, and since Alle is Satmar, I would very much doubt they carry Alle. Molly Stone, the major supermarket kosher section, is also under the vaad. And the other meat markets in San Francisco, while not under the vaad, are not strictly glatt, so probably are not selling fresh Alle meats. One source, if you have any closeness to a restaurateur, is SYSCO. SYSCO carries the Choice graded Alle meats, and other Alle and Meal Mart products. But as I say, they're strictly wholesale/food service. As to Rubashkin's Prime and Angus products, Rubashkin should be generally available, but I would very much doubt that the better meat is available even to restaurants in NoCal, where there are few kosher restaurants for whom anyone would want to stock. One thing you might want to do, however, is to come dwn to LA with a cooler and to stock up on the meat you want. That's what we did for years, and devoted a whole large freezer to meat. I found Alle choice graded brisket in Kosher Club for $6.99/lb on sale (note: the whole packer cut brisket), and I know that SYSCO stocks much of the Alle choice line, though at this point it's frozen (though they expect to sart doing fresh pretty soon).

                            1. re: ganeden

                              I heard Palo Alto and Oakland have a growing orthodox minyan/ community.
                              Driving to LA sounds like a good idea. I guess I'll keep a deep freeze in the basement. I'll probably be working in the food service industry. So access to SYSCO shouldn't be to problematic either. Then again, I can always eat fish.

                              1. re: superburns


                                Palo Alto does, at any rate. But a lot of it is transient, due to being Stanford-based. At least there's a good Molly Stone in Palo Alto. Rabbi Feldman at Emek Bracha is a good man, and the community is very nice, and quite affluent. But there isn't really a lo going on in the community. There's a mini-kollel (or maybe by now it's 10 families- a full kollel) but it's really more outreach-oriented than anything else. All in all, Palo Alto is a wonderful place, but it's still very small as far as a community is concerned. As far as Oakland, I don't really think it's growing, but at least it's probably not contracting. Oakland is the more modern community. I would say, though, that Oakland is closer to Oakland Kosher Food. But if it were me, I'd move to Palo Alto, if anywhere. The best chance of being near a kosher restaurant that is well accepted would be Palo Alto. The community is the only one realy growing, albeit slowly, in the whole Bay Area. Plus, with the kollel, it's more likely that it will continue to grow, and build infrastructure, which will eventually mean good eats. And I happen to know many very good cooks among the community there, which cannot be discounted, since they will likely have you over.

                                1. re: ganeden

                                  I'm probably going to Palo Alto in June to check out the community. And if there is a need for kosher food, I will definitely be opening a restaurant there. And Palo Alto seems like a much nicer neighborhood in general. I guess I'll see in time. thanks for the heads up.

                                  1. re: superburns


                                    It's not a matter of there being a need for a restuarant, it's a matter of whether the community is large enough to support one. Restaurants have come and gone there, and they usually went because of a lack of customer base, though they were supported by the observant community. Judging frompast experience, there's no way to make it work with a fleishig restaurant closed on Shabbos and yom tov, while there will be no community support (and no rabbinical suppoet in terms of hechsher) for a fleshig restaurant open on Shabbos and Yom Tov. To you're left with milchig/parve/vegetarian/vegan, and the community has tried all of those, and has some (like Izzy's Bagels) in place now, and some (like the gourmet vegetarian place- Meek's (sp?)) gone non-hechshered due to lack of enough kosher business. So I don't know what to tell you in terms of a restaurant. Everyone will want one, but whether it can be successful is anyone's guess, even under the best of circumstances. From the perspective of a restaurant, the difficulty is that the Jewish community is spread out among various little outposts surrounding the periphery of the San Francisco Bay, and unfortunately, the East Bay is not so close to the Peninsula, and there's an expensive bridge, the San Mateo Bridge, from HAyward to San Mateo, but it's another half hour down to Palo Alto, so there's no good way to gain access to the entire Bay Area kosher market because there's no central location accessible to everyone.

                                    1. re: ganeden

                                      I wouldn't open a restaurant exclusively for the kosher community. I'm a bread baker. And while theres tons of bread bakeries in Northern CA, i don't see how one more would hurt. i've been creating parve doughs (in general not a difficult thing.) so i figure i would get a hechsher.
                                      the idea is to have general appeal. but im actually going out there to apprentice for a while. so by the time i get around to opening, maybe there will be more of a community.

                                      i just dont understand why they dont all unite and open a real yeshiva. 30 minutes isnt a big deal. growing up in new york, i took an hour van ride to school.

                    2. Zayda's in Maplewood/South Orange has them. They are wonderful!

                      5 Replies
                      1. re: rruben1

                        Zayda's is no longer Glatt or under the Hasgacha of the Vaad of Metro West, and is not considered to be under orthodox hasgacha.

                        1. re: jaickyt

                          It may not be glatt or under the MW Vaad, but the hashgacha is from an orthodox rabbi.

                          All beef I've had from there has been good, if not great.

                          1. re: DeisCane

                            Which Orthodox rabbi provides the Hashgacha?

                        2. hanger steak is carried by avi glatt kosher . They have two locations in Brooklyn and they serve you with pleasure . I wen to the loaction on ave u . THats 807 Ave u in brooklyn
                          there i asked the back buthcer for a hanger steak they gave me a piece just the way i wanted to grill it . they also have skirt steak sweet bread and marinated kobob on the stick for all BBQ needs.
                          I hold avi glatt is the best place to shop for all BBQ needs. i tried I&D on ave p they have good stuff but they do expenice comapre to avi glatt and they don't give it to you ready on the sticks , Avi glatt has a website that deliver all over US and they deliver everything from A-Z . If you dont find it on the website you could just email them and tell them . I went to florida for pesach and they dilerd every thing to me SERIVES was great ..........

                          2 Replies
                          1. re: djsore

                            Brach's in Lawrence 5 towns also carries Hanger steak. been buying it for my Mrs. as it easier to chew then some other meats. but it's a very salty piece of meat

                            1. re: berel

                              You should all look for Chuck Steaks, sometimes called a butcher's steak.

                              It's tender like a non-Kosher Filet Mignon but it is kosher. It's reasonable in price and great for grilling or pan cooking.

                              Hanger is great on the grill but marinate if first for up to 24 hours.


                          2. A few months ago, my cooking partner and I auctioned off a dinner for 10 for $2500 to benefit our local day school. The winning bidder asked us to prepare a gourmet bbq after Shabbat. Late last evening, we held the dinner, which included hanger steak purchased from Zayda's in South Orange. The meat was spectacular. Several diners had never tasted hanger before, and they were amazed by the tenderness and flavor.
                            Simple marinade: Parsley, garlic, fresh oregano, olive oil and red wine vinegar.

                            6 Replies
                            1. re: rruben1

                              Does hangar=oyster? I don't think I ever saw hangar at Zayda's but I've gotten oyster many times there.

                              1. re: DeisCane

                                I think they are different cuts

                                1. re: berel

                                  Well, according to the NYT:

                                  "THE skirt steak goes by many names, including hanger steak, oyster steak and butcher steak. The last arose because butchers traditionally kept these sinewy yet exceptionally juicy and flavorful cuts for themselves."

                                  1. re: DeisCane

                                    this website lists oyster steaks and Hangar steaks seperately


                                    1. re: DeisCane

                                      Hanger steak, called "onglet" by the French, is a butcher's cut. It is NOT oyster cut, nor is it a skirt, which is much longer and thinner.
                                      I find the hanger to be much more flavorful and better textured.
                                      As for it being salty, that's a function of the kasherer, not the cut. Rinse it to your heart's content if your butcher oversalted it, but you'll lose some flavor, too no doubt.

                              2. Hangar Steak IS very salty. I always soak it in water the night before. It definitely helps.