Hanger Steak

What it's good for:

Grill it or pan-sear it over high heat, about 3–4 minutes per side for medium-rare. Don't cook it past medium, it gets tough. Let it rest 5 minutes and slice thin against the grain.

Hanger steak has a central membrane, remove it before cooking. Takes marinades well. Pairs great with chimichurri, salsa verde, or a compound butter.

Here's what you're getting:

The hanger steak hangs from the diaphragm, there's only one per animal. It's intensely flavorful because of where it sits. From cattle raised on pasture, eating real forage.

Bolder, more mineral flavor than your typical supermarket cuts.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

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 bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed hanger steak in the fridge for 1-2 days, or refreeze immediately if not using.