A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavour. This cut is taken from the plate, which is the upper belly of the animal. In the past, it was among several cuts of beef, sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
** For best results - cut out the seam to release the muscle, discard the seam, and then cook the two sides separately***