Hanger Steak - Dry Aged 21 Days

1 Steak per package.  ($18 lb)

The Hanger steak is not as well known as most other steaks, but it is prized for its flavor. Only 1 of these steaks is produced by a whole cow. 

The best way to cook Hanger Steak is quickly and over high heat to a Medium- Rare. This thin cut is perfect on the grill, seared in a skillet, broiled in the oven, or even cooked in a smoker.

USDA inspected. Frozen and vacuum sealed. Ethically raised on pasture, without the use of synthetic chemicals, hormones, or antibiotics.

Pasture Raised Steak Tips:

• DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must.

• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.

• Our Pasture Raised Beef is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source “early”.

• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.