Grass Fed Beef Hanger Steak

Also known as "butcher's steak" or "hanging tender," is a flavorful, tender cut of beef from the upper belly region (specifically from the muscle that supports the diaphragm), prized for its robust flavor and tenderness when cooked to medium-rare. It's known for its rich, beefy flavor and a coarse, yet tender texture, similar to flank steak but with a more pronounced flavor. Our Grass-fed beef hanger steak, is often leaner and have a different texture compared to grain-fed beef. Hanger steak is best cooked quickly over high heat, such as grilling or pan-searing, to medium-rare to avoid toughness. Due to its coarse texture, hanger steak benefits from marinating to enhance tenderness and flavor.

The name "butcher's steak" comes from the fact that butchers often kept this cut for themselves as it was a favorite among them. Hanger steak is also known as "onglet" in French