THE BUTCHER'S BEST-KEPT SECRET The hanger steak, also known as butcher's steak or a hanging tender, is an incredibly tender cut from the plate region. Historically kept by the butcher rather than sold (hence the nickname), this is a unique steak seldom found at the supermarket.
As the name suggests, this cut hangs between the rib and the loin, and is a very lightly-worked muscle making it highly tender when cooked to rare or medium-rare. With beautiful marbling, the Certified ONYA® Hanger steak is a fantastic cut for grilling hot and fast. When ready to serve, be sure to cut against the grain for maximum tenderness.
Like all of our Certified ONYA® beef, our hanger steaks are dry aged a minimum of 14 days for additional tenderness and deeper, more developed flavors.
AVERAGE WEIGHT 16oz - 18oz
The plate subprimal comes from the lower chest or belly area of the animal. Large and flavorful, this cut is known for its marbling and tenderness when prepared correctly, and is where you'll find cuts including skirt steak, short ribs, hanger steak, beef belly, and more.
Indulge in our reserve inventory of incredible, highly-tender beef straight from our producer-owner farms. A product of superior genetics and a highly-refined production system, you simply will not find this beef anywhere but right here.