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Hanger Steak...Your Help Please

CambridgeFoodie Oct 8, 2008 08:35 AM

During the last Restaurant Week, I had an outstanding hanger steak at Olives.

Can you please help me find a retailer that has high quality hanger steak at reasonable prices. My "go to" please for all steak is Costco (great quality/great price) and sadly they do not sell hanger steak.

Thank you in advance.

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  1. Aromatherapy RE: CambridgeFoodie Oct 8, 2008 10:21 AM

    Savenor's often has it. It's been a while but I'm thinking $6-7/lb. I'd call first.

    2 Replies
    1. re: Aromatherapy
      teezeetoo RE: Aromatherapy Oct 8, 2008 10:32 AM

      River Rock, local purveyor, often at farmer's market, or google them - i get excellent hanger steak from them, along with very good quality meats in general. they do deliver on orders over a certain amount (50.00 maybe?)

      1. re: Aromatherapy
        9lives RE: Aromatherapy Oct 8, 2008 02:51 PM

        yes...just picked 1 up..6.99/lb...Waygu at 11.99

      2. m
        malabargold RE: CambridgeFoodie Oct 8, 2008 10:44 AM

        Can't help you with specifics in your area, but I get mine through a restaurant wholesaler , via a friendly chef - USDA choice hanger steak at 2.99/lb - hard to consider eating any other cut when you can get that deal!

        1. k
          kate used to be 50 RE: CambridgeFoodie Oct 8, 2008 11:25 AM

          Hanger Steak is difficult to find and expensive when you do. There is only one per cow. Flank steak is a good substitute and readily available.

          1. a
            abattoir RE: CambridgeFoodie Oct 8, 2008 11:43 AM

            dewars sells it. if you have enough heads up, your local whole foods butcher can order you some as well.

            i, however, respectfully disagree with the assertion that flank steak is a viable alternative to hanger. hanger has a meaty, phenomenal flavor and chew. flank is sinuous and somewhat bland. while it is true that there is only one hanger per cow, it does have two "pieces to it" and you can easily get a few portions out of the cut.

            2 Replies
            1. re: abattoir
              kate used to be 50 RE: abattoir Oct 8, 2008 11:57 AM

              Actually, I probably shouldn't have even commented as I am a non-meat eater, but I'm currently enrolled in a culinary program and Monday's lecture was hanger vs. flank. So the opinion expressed previously was that of my instructor and not the poster.

              1. re: abattoir
                almansa RE: abattoir Oct 9, 2008 11:40 AM

                I prefer skirt, myself, which is part of the same muscle. The animal breathes with the skirt part and does its kegel exercises, so to speak, with the hanger. While I love flank steak, I'd agree that it's not a great substitute. I really adore flatiron, too, if you can find it denuded.

                I got a grassfed hanger from WFM Woburn. My problem with non breed-specific grassfed beef is that I get the same taste in my mouth that I get at the dentist after they scrape my teeth and before I rinse.

              2. itaunas RE: CambridgeFoodie Oct 8, 2008 12:07 PM

                Since you are in Cambridge, on the West Side give Huron Supermarket's butcher counter a try. McKinnon's in Davis also started selling them per popular demand, but not always on the shelf so call first. Hanger Steaks are usually sold in 25lb or so quantities by the packing companies, which is why they are unusual for most butchers and supermarkets which don't have the demand. I also thought that River Rock farms allowed you to pre-order for pickup at farmer's markets and they have been doing Harvard on Saturdays, but per-lb is going to be a lot more than costco.

                3 Replies
                1. re: itaunas
                  chef poncho RE: itaunas Oct 8, 2008 01:05 PM

                  Have you considered splitting and dove tailing a bottom sirloin? About 12 to 15lbs...cut with the grain at about 20oz, marinade in Jerez, toasted aromatics, roast slow and low and slice against the grain. I've seen the cut at Whole Foods before.

                  1. re: chef poncho
                    itaunas RE: chef poncho Oct 8, 2008 01:19 PM

                    Is that the bottom half of a (top) sirloin butt (weight sounds about right for piece and portion, as opposed to only the tri-tip which is much smaller)? I have taken a cap-on sirloin butt, separated it into multiple cuts and also played around with cutting different steaks off a top blade roast (I didn't quite get the hang of this). But not seen the bottom half as a roast around here w/o necessarily ordering.

                    If you don't mind a bit of gristle, basic steaks cut from the top blade (flatiron steaks require more waste/effort) are readily available and $3.49/lb or less (McKinnon's, Johnny's, more of the suburban MBs, but not Somerville).

                    1. re: itaunas
                      chef poncho RE: itaunas Oct 8, 2008 02:32 PM

                      Exactly...good taste similiar, though not exactly, to a hanger. When in shortage, a sub can be made.

                      Top blades are still a favorite...we used to call them Peddler's or chicken steaks when cut whole...amazing taste when braised.

                2. BostonZest RE: CambridgeFoodie Oct 8, 2008 04:34 PM

                  The Butcher Shop in the South End always used to have them. I haven't shopped there recently.

                  1 Reply
                  1. re: BostonZest
                    simms3434 RE: BostonZest Oct 8, 2008 05:41 PM

                    Although I haven't been there super recently. I know as recently as late this summer The Butcher Shop did have hanger. I'd give them a call at (617) 423-4800.

                    Also, I know that River Rock does have them normally (depending on which Farmers Market location though). I would definitely recommend calling ahead as they're stuff normally goes relatively quickly. Cows are grass-fed, so the taste is a bit different but definitely delicious.

                  2. Karl S RE: CambridgeFoodie Oct 9, 2008 05:18 AM

                    Whole Foods in Woburn (Winchester) used to carry it somewhat regularly - call them.

                    I grew up with hanger as our normal family cut of steak (it was cheap and well flavored).

                    There is a membrane that runs through each hanger. Some people like to remove it and thereby divide the hanger into 2 pieces. I like the chew of the membrane (hanger is chewy as it is), and won't buy a divided hanger.

                    3 Replies
                    1. re: Karl S
                      bear RE: Karl S Oct 9, 2008 10:23 AM

                      I"ve also bought it at the WF in Fresh Pond, although that was a while ago.

                      1. re: bear
                        Aromatherapy RE: bear Oct 9, 2008 11:04 AM

                        I've seen it there but not regularly.

                        1. re: Aromatherapy
                          CambridgeFoodie RE: Aromatherapy Oct 9, 2008 01:46 PM

                          I just bought it at WF Fresh Pond and they are having a managers sale of $5.99 a pound! Enjoy...

                    2. e
                      EmmaFrances RE: CambridgeFoodie Oct 9, 2008 08:00 AM

                      I've seen hanger steak at Kinnealy's Meat in the Milton Fruit Center, although that might be farther than you want to travel.

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