If you want the steak butchers historically take for themselves, this is it! The hanger steak is from a small muscle that helps support the diaphragm between the animal's rib and loin. It literally hangs there (hence its name) and since it gets virtually no use, it's tender (like a filet), but since it's deeply embedded between two heavily exercised muscle groups, it is intensely flavorful (like a chuck roast). There are only a few ounces of hanger steak on each beef carcass, so it has never gotten the widespread popularity it deserves. But, now that you know, you can keep your eye out and when it is available, you too can have the cut industry insiders know to pick — unless the butchers get it first!
100% grass-fed beef. Nothing else.