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

Quantity

Nutrition
Additional Information
Freshness Tips
Favorite Recipes
About Our Beef Cattle, Health, Care

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.