Also referred to as a Hanger, it hangs between the rib and the loin. This steak is unusual in that there is only one on the whole beef carcass. It is soft and grainy in texture with an elliptical shape. It abounds with flavor and has been referred to as the butcher’s steak because they would often keep this steak for themselves rather than offer it for sale. It is a versatile cut for cooking method but should be cooked to medium rare and sliced across the grain.