Hanger Steak

What it's good for: 

Grill it or sear it in a cast iron over high heat, about 3 to 4 minutes per side for medium-rare. It's a thinner cut so it goes fast. Don't overcook it. Medium is about as far as you want to push it before the texture starts to suffer.

Marinate it for a few hours if you want, it takes to acid-based marinades well. Works great for fajitas, tacos, or sliced over a salad. Also holds its own plain off the grill with just salt and pepper.

Rest it before slicing and always cut against the grain. There's a membrane running down the center that your butcher may or may not have already removed. If it's still there, trim it out before cooking.

Here's what you're getting:

This hanger steak comes from cattle that are pasture-raised, eating forage from day one all the way through.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

The hanger steak hangs from the diaphragm between the rib and the loin, which is how it got its name. There's only one per animal, which is part of why it stayed off most people's radar for so long. It has bold, mineral-rich flavor similar to skirt steak but with more tenderness.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.