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Hanger steaks

Fresh Pond Market in Huron Village Cambridge has hangar steaks at their very good little butcher counter ($7.99/lb). It's a harder cut to find at markets, so I thought I'd put out the word--

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  1. We've moved an offshoot of this discussion, on how to prepare Hanger Steaks, to the Home Cooking board at http://www.chowhound.com/topics/369863

    1. So how about it Hounds,
      Anybody got a reliable source for hangEr steaks they'd care to divulge???

      5 Replies
      1. re: Harp00n

        Restaurant Depot usually sells hanger and flat iron (less frequent availability) steaks in quantity if you can get someone to loan you a card. They do run out sometimes.

        I have heard folks say that they have ordered Hanger steaks from McKinnon's, not certain what they paid per-lb. $8/lb seems like the higher-end to me, but heck some supermarkets here charge nearly that for chuck and I have seen sirloin tips or flap meat for that price.

        1. re: itaunas

          Well thanks itaunas & everyone on this thread. Although I've had hanger steak before, it wasn't until I looked up it in Wikipedia that I discovered there's only one cut of 1 1/2 to 2 lb. per steer.

          1. re: Harp00n

            I just picked some up at Savenor's (Cambridge)... I see them there regularly. Weygu (Kobe) for $11.99/lb, most seemed to be about a half pound.

            1. re: sheidkam

              Whole Foods in Woburn had them for 8/lb.

          2. $8/lb is about the norm for hanger anywhere even at a high end butcher.

            1. Savenor's (Cambridge) quite often has it, and/or skirt. Also I got a nice fatty chuck steak once for short $. Very glad for the Fresh Pond tip.

              3 Replies
              1. re: Aromatherapy

                The guys at Fresh Pond said they'd been getting a lot of requests lately, so they picked up 60 lbs this time. They are pretty good about getting things when they get requests, and it's one of the few little neighborhood markets left that has maintained a quality butcher counter.

                1. re: newhound

                  They also keep some interesting tidbits in the freezer, so you are right about asking when you are looking for something. It is an unusual place in this day and age, made even more so when you run into Peter Wolf wine shopping.

                  1. re: itaunas

                    "My blood runs cold, my angel is a ... Pinot Noir?"

              2. If you get tired of hanger, try buying a top blade roast and seaming it out and remove the center clear membrane. You'll have flat iron steaks or Peddler steaks as we called back in the 80's. Or cut them into small steaks that are called chicken steaks and can be broiled to very good results. Just another good steak option from the anything but filet club.

                14 Replies
                1. re: chef poncho

                  Blade steaks are my favorite cut for cheap, flavorful beef. Cook's illustrated recommended using them for beef stew and detailed "seaming them out" just as you mention. I'm going to call them Peddler steaks from now on. :-)

                  To keep this Boston-related, Stop&Shop has them for $4.49/lb.

                  1. re: yumyum

                    Whole Foods sometimes has nice thick-cut ones for maybe $5. But sssshh, don't tell anybody. Remember what happened to skirt steak.

                    1. re: Aromatherapy

                      Your secret is safe with me. Damn if flank hasn't gotten pricy too. Sssshhhhhh.

                      1. re: yumyum

                        It has gotten so that nothing is really a great bargain anymore. It seems like all of the "less loved cuts" are very in over the lat decade or two, driving up the prices.

                      2. re: Aromatherapy

                        I've noticed that htey're already going up in cost. Maybe I'm wrong, but my understanding was that this is the same as the so-called flat iron steak, and I noticed at hte Cambridge St WF that they started labeling it as "flat iron" and raised the price a couple of bucks a pound.

                        OTOH, as I said, I could also be jumping the gun and showing ignorance of beef butchery :)

                        1. re: jgg13

                          No, it is *not* a flat iron steak.

                          1. re: Karl S


                            Top Blade Steak (Flat Iron Steak):

                            Top Blade Chuck Steak (Flat Iron Steak):


                            1. re: jgg13

                              Sorry, I missed teh change in cut discussion - hanger is not the same as flat iron.

                              1. re: Karl S

                                Right. Looking above, Yumyum doesn't specify top blade specifically but it was definitely the top blades that I saw jump in price along w/ a name change at WF.

                                1. re: jgg13

                                  I saw the top blade mislabeled as flatiron at WF for a short period a while ago, but not recently. They are not the same, I have come to realize, at least as I've seen them at Savenor's and lately at WF. Flatiron has a different grain and lacks that center gristle, and strikes me as a bit fattier. Perhaps it's a matter of cut, I don't know. Recently I've seen blade at WF, so labeled, for $5. They occasionally have flatiron, so labeled, for IIRC $6.

                                  1. re: Aromatherapy

                                    I've been poking around a bit on google today and I've yet to see anything that claims that the two aren't the same (although I do recall seeing some sites (including wikipedia) which at least imply that they might not be the same)

                          2. re: jgg13

                            Flat iron steak and top Blade Steak are two different cuts from the same Infraspinatus muscle. Flat iron is cut parallel to the large band of connective tissue, while top blade steak is cut cross-sectionally and you see white tough tissue in the middle. Flat iron is a bit more expensive because of the extra loss and obviously is preferred.

                            1. re: weston

                              The description you give jives with the piece in the wikipedia article that implied there being a difference.

                              In that case, as Aromatherapy noted, WF was indeed selling blade as flatiron.

                              1. re: jgg13

                                USDA inspected cutters are required to label flatiron as top blade as the NAMP handbook does not have a number code assigned to flatiron specifically (for example, a center-cut filet mignon is an 1190A). The flatiron is the top blade, but as pointed out above, it is butchered differently.

                    2. River Rock, which has great organic beef, delivers in the Brookline area and I would guess around greater boston. they'll cut hanger steaks and anything else to order for you. in the farmer's market season, you can ge their stuff at the Brookline farmer's market and order for the next week anything they don't have on hand.

                      1. I picked up a hanger steak yesterday at WFM Woburn - dry-aged and 100% pastured American beef from Missouri. It was only four ounces, but I wasn't hungry, and it was $2.16. It was so tender and full of flavor that I was shocked. I like grass-fed beef, and don't really buy into either side's argument about grass vs. grain feeding, as both sides tend to use hyperbole and scare tactics to achieve their ends while failing to address the real issues of big beef. Still, I wasn't expecting such a tasty treat for two bucks. They had other cuts as well, but the the ribeye and strip steaks were big money, and I didn't want a top round steak.