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Where is hanger steaks avaiable?

There was discuss on a old school Chinese dish called Steak Cubes. I have made this dish using Beef Fillet since I was told the name of the cut of meat in Chinese and in my mind it was fillet but now I have been told it is a hanger steak. I have not used this steak before, I am confusing this cut with skirt steak.


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  1. Also referred to as butcher's steak or onglet, this should give you all the info you need:


    Most any decent butcher will have it or can procure it for you.

    1. It's also called "hanging tender" -- my butcher (Baron's in Alameda) usually has it, but you probably want something in the South Bay.

      1. I've purchased it at the Ferry Building twice - once from Prather Ranch (they run out of it early) and once from Golden Gate Meat Co.

        1. Cafe Rouge butcher has it in Berkeley.

          1. Ver Brugge and Berkeley Bowl sells hangar steak.

            1. Anyone seen it at Dittmer's in Mountain View?

              P.S. The Chinese butchers at Star Market in my hometown of Salinas put it on sale about once a month for $3.99/lb. for choice, cryovac'd. I've got 'em in the freezer if you need some.

              1. Onglet used to be inexpensive around here, but it has become a rather fashionable cut and the price has risen. I've gotten it from the Niman Ranch stand at the Ferry Plaza Farmer's Market, but they tend to sell out early. Golden Gate Meats in the Ferry Building seems to have it consistenly.

                I also disagree slightly with the Wikipedia article, in that I don't believe it requires a marinade. I pan roast mine, and finish with a pan sauce, either shallots, red wine and vinegar, or a mustard based sauce. Both are good to cut the richness of the beef.

                1. Draeger's usually has them. Mollie's San Mateo, too. Cost around $5 - $6/lb., but trimmed already. Some places sell them for a bit less, but often still with that central strip of gristle.

                  1. You can get them at Tower Market (Mollie Stone's) on Portola at Teresita in SF.

                    1. Bi-Rite market has 'em, on 18th b/w Dolores and Guerrero, but call ahead--their meat is grass-fed and thus seasonal.

                      1. How does Hanger steak differ from Skirt steak? It comes from the same general section of the cow. Or is it the same?

                        1 Reply
                        1. Thanks all, I will pick up some soon and try steak cubes after Thanksgiving. I think I will pick up some filet and New York to see how they compare. See you on the home cooking later, no photo available. I do not know how and not planning to learn.

                          1 Reply
                          1. re: yimster

                            I have often made steak kau/steak. I have been using thick rib eye steak and it turns out fine (more taste then filet; tempted to try N. Y. once). I cut squares across the plane of the steak making cubes. I marinate with oyster and light soy, sesame seed oil, crushed garlic, and sherry. I have a wok with a 30,000 BTU wok gas burner. I turned the heat on high, seared the cube on one side for three minutes developing a good crust. There is plenty of smoke and fire in the kitchen! Fortunately, I also have a monster external ventilator (1400 cfm) that easily clears out all the smoke. I then turn the cubes over and sear the opposite end for another three minutes. Then, lastly, I swush the cubes around until all the unseared red surfaces around the cube has vanished. I remove the steak cube The fond/drippings in the wok is used to make gravy to pour over the steak kau. I usually cook some chunks of onions till translucent or some bok choy before cooking the steak kau. The onions or bok choy is mixed in with the cubes after the last swishing in the wok.

                          2. I am sure it is way it is cooked and the marinade more then the cut of meat. So I will have try this dish after Thanksgiving.