Grassfed Hanger Steak

The butcher's steak. There is exactly one on every animal.

Hanger comes off the plate primal, near the skirt, where it hangs from the diaphragm. There is only one per animal, which is why butchers historically kept it for themselves and why you rarely see it in a case. Loose grain, naturally tender, and closer to a ribeye in flavor while running leaner. You get one steak per package, averaging 0.75 lb, vacuum-sealed and frozen.

Why You'll Love It:

• One Per Animal: A genuinely rare cut. When it is gone from the store, it is gone until the next harvest.
• Rich, Beefy Flavor: Comparable to a ribeye, just leaner behind it.
• Naturally Tender: Unlike flank or skirt, it does not need a marinade to eat well.
• Dry Aged: Aging concentrates the flavor before the steak is cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.

How to Cook:

• Thaw and Temper: Overnight in the refrigerator, then 30 minutes on the counter.
• Trim the Center: If the sinew still runs down the middle, cut the steak into two strips along it and discard it.
• Sear Hot: Cast iron or grill at the highest heat, 3 to 4 minutes a side.
• Medium Rare, Full Stop: Pull at 130°F. Past medium the loose grain turns chewy.
• Rest and Slice Thin: Ten minutes, then cut across the grain. The grain runs the length of the steak.

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