Grass Fed Hanging Tenders (Hanger Steak)
Out of stock
This steak is the butcher’s best-kept secret! Grassfed Hanging Tenders, also known as “Hanger Steak” has been called the Butcher’s Tender or Butcher’s Steak, allegedly because the meat men loved it so much, it was the cut they took home with them. The Hanging Tender literally hangs off the kidney of the steer, right below the tenderloin. It consist of two long, elliptical shaped pieces of meat connected by a piece of silver skin in the middle – remove that skin, and you’ve got two nice, generous Hanger Steaks! Because this is no regular steak you get a Hanger with supercharged flavor and incredible tenderness. Rich and beefy, the flavorful Hanger is tender and very versatile – grill, sear, broil it, smoke it, or add a nice marinade, this cut can be used for any preparation. The Hanger Steak is somewhat similar in appearance and cooking method to the more well-known flank steak. For best results, we recommend a marinade to tenderize and highlight the great flavor, as well as being sure to cut against the muscle grain! (Note – the muscle grain on this great steak runs at a 45 degree angle, rather than the end-to-end that we’re usually used to. Take note and care when slicing, you’ll appreciate it!)
All orders will ship, vacuum sealed, frozen, from our Ranch in Strasburg, Colorado in a Styrofoam insulated box with dry ice. Orders will be delivered frozen or very cold to the touch, depending on the time in transit.