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Hanger steak, known in French as onglet, is a thick, boneless cut of beef (Bos taurus) taken from the plate near the diaphragm — a single, richly flavoured muscle that "hangs" off the last rib. Coarse-grained, deeply beefy and almost liver-like in its intensity, it is the archetypal bistro steak (the "butcher's cut"), cooked fast to rare and sliced thin across the grain.