Also known as hanger steak or the "butcher's cut," the hanging tender is a flavorful and tender muscle from the lower belly of the cow, prized for its rich beefy taste. It's distinguished by its unique elliptical shape and a central, sinewy connective tissue that should be removed to separate it into two more manageable cuts. This cut is best cooked hot and fast, such as by grilling, skillet-cooking, or oven roasting and should be rested 10-15 minutes before slicing to preserve its juiciness.