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According to Hugh Fearnley-Whittingstall's definition in his guide to selecting and preparing meat, The River Cottage Meat Book, “a hanger steak is so called because part of the muscle from which it is prepared hangs between the fillet and the rib.“. This is the central, widest, and fleshiest part of the bull's diaphragm. Its characteristic feature is a longitudinal vein running through the center of the cut, to which meat fibers are attached at an angle of 30-40 degrees. Some conservative butchers call this part “thick diaphragm“, the French call it “onglet“; This is what you can find on the menu of steakhouses because bistros have long preferred to cook steaks with fries from it. It is gaining popularity, and since only one hanger steak can be obtained from one bull, its price in the butcher shop increases accordingly. Salt and pepper it generously and fry it in a cast iron frying pan until medium rare (low-done). Since the cut is located deep inside the sirloin and
