100% Grass-fed Hanger Steak

Hanger steak is taken from the plate section of the cow, specifically from the diaphragm muscle. It’s located near the kidney and is attached to the last rib and spine, hanging loosely (hence the name “hanger steak”). Each cow has only one hanger steak, making it a relatively rare cut.

Hanger steak is great served thinly sliced against the grain to maximize tenderness. It pairs well with bold flavors and marinades, such as garlic, rosemary, balsamic vinegar, and soy sauce. Hanger steak is commonly used in dishes like steak salads, sandwiches, tacos, and stir-fries.

100% Grass Fed and Finished

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