Hanger Steak

A cut from the muscle on the inside of the beef carcass, attached to the last rib, diaphragm and kidney, right below the tenderloin in the plate primal. It is called hanger because it appears to hang from the diaphragm of the steer. Also called "onglet" (French), "lombatello' (Italian), and "solomillo de pulm'n"(Spanish) (NAMP 140)