In the United States we call "la hampe" the "hanger steak". It happens to be a cheap cut of meat, simply because people don't know how wonderful it is. It shows up on restaurant menus for 20-30 US dollars, but costs two dollars a pound wholesale (for prime).

"La hampe" is actually easy to find in my neighborhood, where I can find it for five dollars a pound, retail!

I agree whole heartedly that it is a fantastic cut, needs a little aging, works well when cooked quickly, and it takes a marinade very well.

I'm glad you brought up this often overlooked, yet wonderful cut.