The hanger steak is considered a butcher's best kept secret. It comes from the muscle that helps support the diaphragm between a cow’s rib and loin. It's just sort of "hanging there" and it does absolutely nothing resulting in one of the most tender steaks.

The hanger steak is very exclusive; it's even rarer than the tenderloin and frankly, much more interesting.

There is only ONE hanger steak per animal. So a 1,200 pound animal that yields 800 of beef only has one hanger steak of about 16-32 ounces making it a rare gem.

Cook it any way you like, but do not overcook. You are looking for a nice medium. The hanger is a bit tricky, too rare and it will be a bit slimy, too cooked and it will lose its tenderness.

Source: US MidWest

Aging: 45 Days

Best for: Grilling, Pan Seared

Best Cooked: Medium-Rare, Medium, Medium-Well

Grade: USDA Choice - Top 5% of Choice

This item MIGHT be delivered frozen.