Cut Deep Dive: Hanger Steak (Tosisal)

Hanger steak hangs the diaphragm from the spine — hence the name. Korean menus call it tosisal. There is effectively one primary hanger per animal, which is why it feels special on a shared grill.

Remove silverskin and the central connective seam when present. Cook thicker than LA galbi; slice after resting. Past medium, hanger tightens and the luxury disappears.

Flavor sits next to skirt and offal-adjacent intensity without being organ meat. It is a favorite “step up” order at Korean steakhouses that also run USDA Prime and American Wagyu programs.

Pair with something acidic or green — ssam, pickled radish, raw garlic — so the mineral richness stays bright across the table.