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I accidentally created (and made a subsequent edit) to this article while not properly logged in, and as a result I am not listed as the author. If there's an easy way to remedy that retroactively, it might be nice to put the blame on me rather than an anonymous IP address. :)
- Could someone please take a better-looking photo? My poor appetite... --JD79 21:43, 3 January 2007 (UTC)
- No kidding. I'll try to get one that doesn't have copyright issues.Thebookpolice 16:32, 9 February 2007 (UTC)
- Here, see if you can find an image that isn't copywritten. I'd be happy to go take my own picture if someone wants to send me $60 to go out and order another one. Google image search results.Thebookpolice 14:22, 22 April 2007 (UTC)
- $60 for a hanger steak!?! Er... in what currency? I don't have a photo in my own collection, but I'll try to take one the next time I cook one. --MCB 19:29, 22 April 2007 (UTC)
- OK, I cooked and served a nice hanger steak last night. The photos are up. --MCB 22:41, 28 April 2007 (UTC)
- I corrected this to be more anatomically correct. There is not any muscle that attaches to the Kidney. —Preceding unsigned comment added by 70.226.136.25 (talk) 05:01, 20 January 2008 (UTC)
- The NAMP meat-buyers guide (http://www.amazon.com/gp/reader/0471741620 ) seems to place the steak differently on the cow: "Between the 12th and 13th ribs on the right side of the carcass near the backbone". The diagram shows it being near the top of the animal. Their photo looks like the hanger I get at multiple locations San Francisco, although the butchers here tend to separate it along the seam down the middle. I could take a photo of one that hasn't been marinated next time I make steak frites, but it will only be one side of the steak. (And $60 sounds wrong to me too - even the overpriced, grass fed stuff that I buy is less than $20/lb) Dunham (talk) 17:37, 5 February 2008 (UTC)
