Also known as the “butcher’s steak” because butchers were known to keep this solitary cut from the diaphragm muscle for themselves! The hanger is prized for its robust flavor. Wait until you try one that’s been dry aged for 21 days! Best if cooked hot & fast, slice against the grain, and served medium-rare.
- Well-Marbled Red Angus Beef
- Dry Aged 21 Days
- Hand-Cut by USDA Inspected Butchers, Frozen & Vacuum Packaged
- Shipped From Bow Creek Farm to Your Front Door!
Weight: 1.3 -1.6 lb