The hanger steak comes from the muscle that helps support the diaphragm between a cow’s rib and loin. The muscle where this cut originates does no work, which means it is a tender cut. There’s only one hanger steak on each steer, so supply is extremely limited.
Each hanger steak should be prepared by cutting the center connective tissue out and discarding this prior to cooking, which will make two steaks out of the cut. The steaks are long and slender, and are absolutely our favorite steak.
Our Hanger Steak is sold by the pound at $18 per lb. See choices of sizes when adding to cart.
Grass fed and finished beef is known for being lean, and is thus a healthier choice. Due to its natural leaness, grass fed steaks are typically less tender than their corn-fed counterparts. We recommend cooking our steaks to rare to medium rare, quickly, on a hot fire. The flavor of the beef is excellent, and is complemented with a small amount of sea salt and fresh ground pepper.