Hanger / Butcher's steak and its anatomic correlation
Hanger / Butcher's steak is composed of the diaphragmatic crura.
The crura are the relatively small and thin portions of the diaphragmatic muscle that attach the inferior aspect of the diaphragm to the anterior aspects of the L1-L2 (left crus) and L1-L3 (right crus) vertebral bodies. The right cruz is slightly larger than the left.
Crus is the Latin word for "leg".
It is named hanger because it literally "hangs" from the diaphragm.
It is also known as the Butcher's steak because the butcher commonly kept this cut for themselves.
Hanger steak is also very traditional in Mexican cuisine, particularly in the north, where it is known as arrachera.
The crura are the relatively small and thin portions of the diaphragmatic muscle that attach the inferior aspect of the diaphragm to the anterior aspects of the L1-L2 (left crus) and L1-L3 (right crus) vertebral bodies. The right cruz is slightly larger than the left.
Crus is the Latin word for "leg".
It is named hanger because it literally "hangs" from the diaphragm.
It is also known as the Butcher's steak because the butcher commonly kept this cut for themselves.
Hanger steak is also very traditional in Mexican cuisine, particularly in the north, where it is known as arrachera.
