Grass-Fed Hanger Steak

There's only one per animal, which is why butchers have been keeping this cut for themselves for generations. The hanger sits near the diaphragm and has a loose, open grain that soaks up flavor — whether that's a simple salt crust or a bold chimichurri. It's intensely beefy in a way that leaner cuts can't match.

Cook it fast over high heat on the grill or in a ripping hot pan, pull it at medium-rare, and slice against the grain. If you haven't tried one yet, this is the cut that turns people into regulars. Around 12 oz per pack, exact weight may vary.