Beef Hanger Steak


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There are only two of these steaks per steer, making the hanger a much coveted cut. The hanger has a loose grain running across it that means it takes well to marinating. A great steak to slice and serve over rice or salad or alongside some roasted vegetables. Top it off with a nice gremolata for an extra special experience.

Cooking Instructions: Hangers cook nicely with the stovetop-to-oven method, or on the grill. Develop a nice crust by applying a pan sear at high heat, or placing directly over the hottest part of your grill. The most important thing to note is that this cut gets tough if you cook it beyond medium-rare, so try to avoid that by using a meat thermometer. Stop the cook process when you get a reading of about 130 degrees.

Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.

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