Hanger Steak

Hanger Steak — The One the Butcher Took Home.

Every steer yields exactly one hanger steak, and for a long time butchers kept it for themselves — hence the name. It hangs off the diaphragm, does little work, and carries some of the deepest, most concentrated beef flavor on the animal. When people say a cut tastes “beefy,” this is what they mean.

It has a coarse, open grain and a center membrane that should be trimmed out before cooking. Ours is grain-finished Angus from our Indiana pastures, so alongside that bold flavor you get the marbling and tenderness that make the hanger such a favorite of chefs and butchers alike.

Cook it hot and fast and stop at medium-rare — push it past that and the texture tightens up. Sear hard on cast iron or the grill, rest it well, and slice thin against the grain. Bistro-worthy at home, from a cut most people never get their hands on.

Intentionally raised. For those who believe in better.