here’s why the single best steak on a cow is actually really controversial so in a recent poll of 2,000 steak eaters ribi was voted the number one followed by filet and then T-Bone in third but for my money as a chef I think hanger steak might be the best so the hanger steak comes from the diaphragm of a cow which literally just kind of hangs there meaning you don’t get a lot of functional muscle movement meaning you get really tender meat with a ton of marbling but the downside to all this is that you only get one hanger steak per cow whereas you get about 50 to 80 RI eyes for a cow hanger STI is getting a lot more popular in restaurants which has risen the demand on the retail side but that means for every one hanger sold you have dozens of pounds of London Broil Chuck heart liver kidney and all that stuff for which there is no demand of course most of the animal gets used on the industrial side think dog food and the like but that demand disparity is still enough for a lot of whole animal artisanal butchers to not even sell hanger steak out of ethical obligation so while it might be the best steak on the cow it also comes with some drawbacks boom fun food facts with Josh