The hanger beef is by far my favorite. The only problem is it is the hanger is the butcher’s favorite and is only sold in small quantities. This is photographed @ my close friends restaurant in Tokyo. He is a little greedy with his beef and keeps the best for his friends. The hanger steak has historically been more popular in Europe. In Britain, it is referred to as “skirt”. In French, it is known as the onglet, in Italian the lombatello. In the United States, it is slowly starting to become popular and is often used in BBQ. I prefer the Korean BBQ method which is fast and does not give any smoky flavors.
Categories: Meaty Days