Hanging Tender, Hanger Steak, Butcher's Steak, NAMP 140...

[BBQ Engineer]

There are occasionally questions about this cut, and I just bought a bunch of them from Restaurant depot, and wanted to show what they are, and give you a brief tutorial on them. Seriously, I have paid out the nose for steaks at restaurants that weren't half as good as these are. At $3.69 / lb. I could eat these every night, and I would consider myself lucky to do so.

First off, I bought them for $3.69 / lb. That is low cost in my book, and for what it is, it is an absolute steal. This cut is prized for its flavor, and is called a butcher steak for a reason, because butchers would keep these for themselves instead of offering them for sale to the public.

I bought a package that contained 4 in it and they were a variety of sizes with one being downright huge.



Here are a couple of good write ups on this cut, so I'll paste a link and let you read for yourselves.

http://www.chefs-resources.com/Hange...eef-Identified

http://www.smartkitchen.com/resources/hanging-tender

They are kind of scary when you get them on the cutting board, but they trim up quickly. There is an outer membrane that just peels away.


There is a large inedible tendon / vein that separates two sides that you can see in this pic.


A quick swipe of the knife removes this and separates the steak into two halves.


I hit them with a little montreal steak seasoning and get the grill hot...



I also add some blue cheese on top. This is a steak with an awesome beefy flavor that can really offset and enhance other flavors.


Cook it gently...this time to 135° internal and then a 7 minute rest...

[Bassman]

That sure looks good, Dana. I'll have to see if Sam's Club ever gets some in since we don't have a Restaurant Depot here.

[RowdyRay]

Wow, thanks for the info. Another reason I need to get a membership to RD.

Looks delicious to me. There's a blue cheese butter I posted. Bet it would be great on it too.

[Slanted88]

Never seen that cut...Very nice Cat Daddy!

[SMOKE FREAK]

If Im not mistaken its called flap steak around here...But I have never had one with the "vein"...Great cut...very beefy flavor...Don't over cook and DONT under cook...For sure will be like rubber if under cooked...

Looks great Dana...May hafta try the cheese thing as I have three of these in the freezer...Paid 3 bucks a pound

[Richtee]

Had to look it up...Why don't I have a NAMP 140? I have the third printing tho.

a little work to do it right... hence..I bet..the "Butcher's Steak" moniker... damm that looks nice!

[barkonbutts]

Those do look great! I wish I could get them at that price!! very nice!!

[Texas-Hunter]

Yeah..... That's what I'm talking about.... IMO, they blow away any Flat Iron or Tri-tip... They bring some beefy flavor..

[MossyMO]

Great post and thanks for sharing... and the cook look incredible...
Now I off to find this cut locally...

[Mark R]

I get those at RD also, when they have them. They are great! Really good eats!

[BBQ Engineer]

I get those at RD also, when they have them. They are great! Really good eats!

I was there one time and a guy was stocking the meat counter and people were just grabbing the hanging tenders and clod tenders. It got my attention so I grabbed some. I couldn't believe the flavor of this cut, and I also couldn't believe that they were as cheap as they are. Since that time I have bought them any time I'm there and they have them.

The names of some things can throw a guy off their game. Sometimes I just don't know what they have in their case. And I think they change the names occasionally just to mess with me.

[Fishawn]

Yes Sir!..... I have bought them for a few years from a local butcher shop, that sells them trimmed, for usually 4$-5$ lb...... First thyme I overcooked them a bit, but not since. They are MONEY and you did them justice Dana....

Nice tutorial, really!.... Great to have a reference to fall back on

[Fishawn]

The names of some things can throw a guy off their game. Sometimes I just don't know what they have in their case. And I think they change the names occasionally just to mess with me.

So true! I think Flat Iron steaks used to be labeled something like "steer ass" at $2.99 lb, then the name change and "price adjustment"

[Blue Dog BBQ]

The pic off the raw meat says it all. it just looks like a good cut. Another cut I havn't heard of that I gotta try. We have a Chuck eye steak around here and it's a hidden gem. great cut that ppl don't know about.

[erain]

We have a Chuck eye steak around here and it's a hidden gem. great cut that ppl don't know about.

Cont rare bro... The chuckeye has been touted on this forum for quite some time now...

Nice job Dana, we cant be letting out all the lil secrets now...

Actually just an example of another tender morsel located in and around more connective tissue than the high dollar cuts. And because of this close proximity to connective tissue, hence the increased flavor. Nice find, nice execution and presentation.