Hanging Tender Steak

You may hear the hanger steak referred to as the "butcher's steak" because butchers used to keep this very underappreciated steak for themselves! It is located in the belly of the animal, "hanging" below the diaphram; therefore, giving this steak its name. Similar in flavor to the skirt or flank steaks, it marinates well and pairs perfectly with herby sauces. Sear, broil, or grill this steak over high intense heat only until, at the most, medium-rare. Of course, let is rest and enjoy!  (Dry Aged 30 days)

6-8 oz