The hanging tender, which yields the hanger steak, is a boneless cut from the plate of the cow, or the region just behind the forelegs. Because the area doesn't see much muscle movement, the meat surrounding it is juicy and tender, with V-shaped striations of fat branching out from the membrane. The fat gives the steak a smooth yet hearty flavor that makes it ideal for marinating. The hanging tender has a band of connective tissue that runs down the center and reveals, when removed before or after cooking, two slender steaks. It's worth noting that a cow only has 1 hanging tender, or 2 hanger steaks!