The Hanger steak is split down the middle by a tough V-shaped elastin membrane. Calculate the yield from splitting and trimming this highly prized butcher steak.

Master Rule: Expect roughly a 30 percent yield loss when trimming a whole packer Hanger down to pristine edible lobes.

Configure Parameters

2.0 lbs
130 °F

Calculated Targets

Edible Lobe Yield
1.4 lbs
Total weight of the two clean steaks after membrane removal.
Membrane Loss
0.4 lbs
Surface Trim Loss
0.2 lbs
Texture Warning
None
A contextual tip that changes based on input values.

Hanger Steak Yield Metrics

Packer Weight Yield (Aggressive) Yield (Standard)
1.5 lbs 0.98 lbs 1.08 lbs
2.0 lbs 1.30 lbs 1.44 lbs
2.5 lbs 1.63 lbs 1.80 lbs
3.0 lbs 1.95 lbs 2.16 lbs

Precision Master Protocol

  1. 1
    Step 1: Lay the whole hanger flat; observe the central membrane running down the middle.
  2. 2
    Step 2: Slice down one side of the membrane from end to end, freeing the first lobe.
  3. 3
    Step 3: Flip the remaining piece and carefully shave the second lobe away from the V-shaped gristle.
  4. 4
    Step 4: Trim heavy silver skin from the outside of both distinct lobes.
  5. 5
    Step 5: Cook hot and fast to 130°F, then slice against the grain.
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