TVWBB Diamond Member
I went to the farmers market and picked up a Hanger Steak which is also called Butcher's cut. I had never heard of it before so I decided to try it. If you also come across one and try it make sure to watch a video on trimming as there is center piece of gristle that needs to be trimmed out. There is only one of these steaks per cow and butchers used to keep these for themselves hence the name. They should only be cooked on high heat to about 125° or medium. Comes out sort of like a medium rare brisket. I cooked it on my WGA over lump.