<Tr> <Td_colspan="2"> Beef Cuts </Td> </Tr> <Tr> <Th> Type </Th> <Td> Plate cut of beef </Td> </Tr> <P> A hanger steak is a cut of beef steak prized for its flavor . Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 ⁄ pounds). This cut is taken from the plate, which is the lower belly of the animal . In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale . </P> <P> Hanger steak resembles flank steak in texture and flavor . It is a vaguely V - shaped pair of muscles with a long, inedible membrane running down the middle . The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness . </P>

Where does the hanger steak come from on a cow