Sold by the pound, and extremely rare (in fact, there is only one per animal!). Hanger steak comes from the lower belly of our beef is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.

1 Whole Hanger Steak

This cut is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

  • 200 CALORIES, 10% *
  • 3.6g SAT FAT, 20% DV **
  • 25g PROTEIN, 50% DV
  • 2.1 mg IRON, 10% DV
  • 6.9 mg ZINC, 45% DV

* Based on a 2,000 calorie diet 
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23162): 200 Calories; 100 Calories from fat; 11g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 2.07 mg Iron; 255 mg Potassium; 0.29 mg Riboflavin; 5.43 mg Niacin; 0.41 mg Vitamin B6; 2.47 mcg Vitamin B12; 143.64 mg Phosphorus; 6.92 mg Zinc; 28.56 mcg Selenium; 51.57 mg Choline.