Beef hanging tender, also known as hanger steak or butcher's steak, is a cut of beef that is taken from the diaphragm muscle of the cow. It is a tender, flavorful, and somewhat coarse-textured cut of meat that is highly prized by chefs and meat lovers alike.

The hanging tender is located near the kidneys and is a muscle that does little work, which contributes to its tenderness. It has a pronounced grain and is best when cooked quickly over high heat or marinated and cooked low and slow.