- Tip: Salt and black pepper, then sear until blackened on the exterior, but medium rare within.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Often called the butcher’s cut, hanger steaks, as its name suggests, hang in the center of the steer’s body acting as the primary muscle in the diaphragm. This prized cut is well marbled and eats like a skirt steak with a more intense depth of flavor. Certain to give your favorite steak a run for its money.