HELP! I bought a Hanging Tender cut at Super H. I know it is supposed to be a Hanger steak, but it looks funny. What do I do to it to make it look right? It obviously hasnt been cut or trimmed like Sutton used to do for me. Anyone care to help me, quick? Thank you.




Edited to add graphic pictures.

You need to PM Michael Landrum.

You need to separate it into two steaks. Looking at your photos, what you want to do is cut along the center bit of gristle that is parallel to the long side of the meat. You will remove this, yielding two steaks of approximately equal size. Then you can trim the fat off if you wish.

I've done that with a couple of hanging tenders from the Grand Mart in Sterling. At $2.39 a pound, we're very impressed.

I am so proud of myself! No one responded before dinner so I took it upon myself to figure out what to do. Turns out I did exactly as Polly said. I trimmed all the fat, seperated into two steaks, seared it to medium rare on my grill. It was awesome! I will post some after pictures in a bit, if I can figure out how to make them smaller.