Hanger vs Sirloin Cap — What's the Difference?
Quick Answer
Hanger (hanger steak) and Sirloin Cap (sirloin cap) are not the same cut: Hanger is plate primal (Hangs from the diaphragm, between the last rib and the loin); Sirloin Cap is sirloin primal (top sirloin cap (coulotte)).
Canonical entities: Hanger · Sirloin Cap
Side-by-side
| hanger | sirloin cap | |
|---|---|---|
| Primal | plate | sirloin |
| Muscle / location | Hangs from the diaphragm, between the last rib and the loin | top sirloin cap (coulotte) |
| Character | Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself. | Triangular cap on the top sirloin; prized as picanha in Brazil. |
Key differences
- Different primals: plate vs sirloin.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Hanger
Pick Hanger when you want its specific marbling/texture profile: Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.
Sirloin Cap
Pick Sirloin Cap when its primal/muscle traits fit the dish: Triangular cap on the top sirloin; prized as picanha in Brazil.
Hanger and Sirloin Cap are different canonical muscles/primals: Hanger is plate (Hangs from the diaphragm, between the last rib and the loin); Sirloin Cap is sirloin (top sirloin cap (coulotte)).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: hanger (what-is) · sirloin cap (what-is) · hanger hub · sirloin cap hub