Hanger Steak

How We Cook It at Home

Hanger steak is cut from the plate section of the animal, near the diaphragm between the rib and loin. It's a small and flavorful muscle that helps support the animal's internal organs… but doesn't do a whole lot of heavy work. This makes it surprisingly tender.

We like to cook this one hot and fast. A quick sear in a cast iron pan or on the grill with just salt and maybe a little garlic. Let it rest, slice it against the grain (this part’s important), and it turns out tender and really satisfying. 

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen