Also known as thick skirt, there is only one hanger per animal - it 'hangs' from the last rib, attached to the diaphragm.

Hanger has a long membrane that runs through the centre which must be removed, resulting in long narrow strips of meat. With a coarse grain and robust flavour, hanger takes on marinades and rubs well but also stands alone. With more 'chew' than other steaks on the carcase, it should be served sliced across the grain.