what cut of meet is a hangar stake?

Question

thank you for your kindness and not worrying about my spelling

Answer 1

Hanger steak is a unique "chef's steak", also known as the onglet or hanging tender. There's only one per animal and chefs (or butchers) often prefer to keep this special steak to themselves. A true beef-lover's steak, with intensely flavored, tender meat that many prefer medium rare. If they're not cooked correctly, they can be mighty tough!

Answer 2

USDA Prime Hanger Steak
The hanger steak is a muscle that helps support the diaphragm and is so called because it hangs independently (as opposed to being connected to a bone—hence the nickname "hanging tender") between the rib and the loin—there’s only one per animal. The whole steak is formed in two lobes, separated by tough vein. We remove the vein from our hanger steaks so you get both lobes in one package.

The hanger steak is a supportive muscle, rather than active muscle, so it is more tender than a muscle the animal uses a lot, the leg for example. The muscles that yield flank and skirt steaks are located roughly in the same area as the hanger and are also known for their prominent beefy flavor.

Hangers are sometimes also called the “butcher’s tenderloin” because butchers would put it away for themselves, rather sell it at retail because many consider it an unattractive cut. But looks aside, this little-known cut offers an abundance of flavor, tenderness, and juiciness if cooked no more than medium rare and sliced across the grain for serving.
http://www.lobels.com/store/main/item.asp?item=25

Please note they are very TENDER not tough!

Answer 3

Do you mean MEAT as in food and STEAK as in MEAT? The english language sure is a difficult won or wait is that ONE

Answer 4

here is a link for you-it's the underside of the cow between the rib and the loin