Hanging Tenders (Hanger Steak)

Product Weight: 19 oz. - 32 oz. (1.2 - 2 lbs.)

Known as the butcher’s best-kept secret, the Hanging Tenders, also known as the Hanger Steak, earned the nickname “Butcher’s Steak” because it was often the cut the meat men kept for themselves. Once you try it, you'll understand why.

Located between the last Rib and the Tenderloin, it literally hangs from the diaphragm. It consists of two long, elliptical-shaped muscles connected by a strip of silver skin though the center. Once that silver skin is removed, you're left with two generous, beautifully marbled steaks packed with bold flavor.

This is no ordinary steak. The Hanger Steak is rich, beefy, and incredibly tender with a deep, almost buttery texture when cooked properly. It is similar to a Flank Steak when it comes to cooking but delivers a more intense flavor profile.

For best results, marinate and cook hot and fast to medium-rare. Be sure to slice against the grain, which runs at a 45-degree angle, for the most tender bite. One taste and you’ll see why this cut rarely made it to the display case.

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