Yes, I know about Mr. Flannery, but I don’t always want to have an order shipped down for just a few steaks.
So are there any stores in the LA area that sell hanger steak?
Thanks,
Bruce
Vicente Foods in Brentwood.
Cheers…
Well, when I’ve called before, they said they don’t have it.
Then, just called again now to see. They said they don’t have it, but can order it.
When I asked how much it cost, he seemed flummoxed. After a pause and a chat with someone else, he said $40. I asked “$40 for what?” He said $40 a pound.
Uh, no.
But thanks for the suggestion.
Bruce
My wife has picked them up there and I never asked what she paid, they were however very delicious. Did you get the meat manager on the phone ? sometimes it’s just a meat dept clerk who answers the phone.
Cheers…
I’ve called Owen’s Market (on Pico) in the past and IIRC they can order them for you; don’t recall the price per pound.
Owen’s said no.
Marconda’s in mid-town says they carry hanger steak, although it’s frozen. Might be worth a try at about $8/pound.
Bruce
Try Bristol Farms and Whole Foods. Both have real butchers. Hows market, too, if they have those over on the westside…
Also, not sure if they are still good, but way back (20 years +) this was a great butcher shop in West L.A.
Google Maps" onclick="window.open(this.href);return false;
Hey Bruce, I am a bit obsessive when it comes to butchers. Not sure if they have hanger at all of these but I thought it would be good just to list them all. I realize some are likely too far for you to drive, but…
Los Angeles Butchers
Alexander’s Prime Meats (Howie’s Ranch Market)
6580 N. San Gabriel Blvd
San Gabriel
(626) 286-8871
Nearly all prime-grade beef from Harris Ranch. Dry-ages sides of beef.
Taylor’s Ol’ Fashion Meats
14 E. Sierra Madre Blvd
Sierra Madre
(626) 355-3344
Prime and choice Midwestern beef.
Huntington Meats & Sausage (Los Angeles Farmers Market)
6333 W. 3rd St.
Los Angeles
(323) 938-5383.
Harris Ranch beef, prime grade exclusively. Wide variety of sausages.
Marconda’s Meat (Los Angeles Farmers Market)
6333 W. 3rd St
Los Angeles
(323) 938-5131
Prime Angus beef; also Montana-grown Piemontese beef, from a breed of cattle naturally low in fat. Ages lamb three weeks.
Bel Air Prime Meats (Beverly Glen Market Place)
2964 Beverly Glen Circle
Los Angeles
(310) 475-5915
Premium veal chops, certified Black Angus beef dry-aged on the premises, game. Smokes meat on the premises.
Harvey’s Guss Meat Co
949 S. Ogden Drive
Los Angeles
(323) 937-4622
Midwestern beef, choice and prime; Napa and Colorado lamb; Kurobuta pork; game. Ages on premises. Prime beef, dry-aged 30 days: $16/lb for porterhouse, $14/lb for ribeye.
Ken–I have a BF close to me; no go. Same with WF.
Bruce
Jeff Z–Thanks for the ideas. Marconda’s has hanger, but it’s frozen, so I might try Huntington’s to see if they have fresh.
Bruce
How odd that hanger steak would be hard to find and $40 a pound in LA. It’s readily available in Portland at the better grocery stores (our equivalents of Bristol Farms), and it’s priced like flat iron steak.
Is it hard to find in other regions too? Anyone?
I’m guessing that I can dig some up here on the Central Coast. I’ll give it a try.
They call it onglet in France. 
Call Gelsons or check with these guys… It’s in OC, though
http://www.eltoromeats.com" onclick="window.open(this.href);return false;
Huntington’s has it fresh, so I may try to pick up some. The guy at the $40/pound place probably doesn’t even know what I’m (or he’s) talking about.
I called one store yesterday–a friggin’ meat market–and the manager said he had never heard of a hanger steak…I guess that consumers just don’t ask for them.
Bruce
The Huntington in the LA Farmer’s Market has it fresh for the seemingly quite reasonable $6/pound. I’ll grill some up and see what I think.
Bruce
Bruce, Try How’s.
http://hows.foodmagic.com/fmap/jsphows/home.jsp?rnd=138110" onclick="window.open(this.href);return false;
Very good supermarket for meats and very helpful people behind the meat counter.
Peter–I called Hows and they said they didn’t carry hanger.
Bruce
Thanks for the due diligence, Bruce. Looking forward to the result of the grilling.
That’s really too bad.
So I cooked up one of the hangers steaks last night. Since it was so cold and windy outside (we went from summer to fall overnight), I opted to sautee it in a pan followed by a wine reduction sauce with shallots and garlic. It turned out well, although I find it’s more challenging to get the right amount of doneness that way versus grilling it. In any event, the steak was very good in quality–perhaps around an A-. Not in the same league as a Flannery hanger, of course, but still very, very good.
Bruce