AtlasMas

Hanging tender, or hanger, is meat composed of two small, elongated muscles connected by a strong membrane of connective tissue. These muscles hang at the spine in front of the tenderloin and, at the same time, serve as a holder of the liver and pillar of the diaphragm. In Czech, this cut is called “veverka” (“squirrel”), for which we can thank the imagination of butchers, as it resembles the silhouette of a squirrel with its head and tail. Together with the muscle from which skirt steak is taken, these are among the muscles that serve for breathing and are thus constantly in motion and contain a lot of meat juices that provide energy to the muscles. You can prepare hanging tender on wine, though you will most appreciate it as a steak. It is best served medium or medium rare, as it may become tough when more thoroughly cooked.