Hanger steak is prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 pounds. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. Hanger steak resembles flank steak in texture and flavor. The hanger steak is not particularly tender and is best marinated and served rare or medium rare to minimize toughness. U.S. raised grass-fed beef.