Imagine the rich flavors and juices of a ribeye crossed between the buttery texture of a filet. This is Hanger steak– the cut that sits beside the plate primal. It’s the most tender cut after the tenderloin, but with the added fat from the plate, Hanger steaks yields a more savory, beefy flavor.
Hanger steak is known as “The Butcher’s Cut” because there’s only a single cut tucked in the belly of a cow. This is why most local grocery stores don’t often carry Hanger steaks– and if they do, they aren’t of the best quality.
That’s why Hanger steaks are a treat best sourced from a local or specialty butcher– like we can do for you for almost half the price.
Our butchers raise Angus/Hereford/Shorthorn crosses finished on a no-corn, no-soy mix of barley, triticale (wheat & rye), and straw.
They ensure that the cows have easy access to open pastures, fresh water, and shade throughout finishing– and harvest onsite in the ranches' Certified Humane abattoirs.
The biggest difference? Our butcher dry-ages the whole cow.
This entire process guarantees more tender, juicy, and flavorful cuts from sustainable, holistic practices.
