Hanger Steak

Also Known As: Hanging Tender Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.

Butcher's Note

Remove connective tissue membrane to improve tenderness.

Industry Ids ?

IMPS/NAMP - 1140

UPC - 1435

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Short Plate Primal | Primal Cut

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

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