Hanger Steak

Known as the butcher’s cut because it’s the butcher’s best kept secret. If ribeye is rich and filet is tender, hanger steak is the bold one, deeply flavored, beautifully juicy, and a little rustic in the best possible way. Cut from the diaphragm, it has a loose, open grain that soaks up marinades and develops an incredible crust when cooked hot and fast. Think steakhouse aroma, buttery chew, and that old-school beef flavor that tastes like real steak should. Raised on pasture and grass finished through our regenerative grazing program, this is honest, nutrient-dense beef you can feel good about serving your family.
 
Flavor: intensely beefy, savory, slightly minerally (in a good, steak-lover way)
Texture: tender with a satisfying bite when sliced against the grain
Best cooked: hot and quick in a grill or cast iron to medium rare
Perfect for: steak frites, tacos, salads, sandwiches, chimichurri, or simply salt, pepper, and butter