Description

Hanger Steak

Also known as a butcher’s steak, hanging tenderloin or an onglet, the hanger steak is comprised of a v-shaped pair of muscles with a membrane separating them. Hanger steaks are a rare to find cut at the consumer level, as there is only one in each head of cattle, and most are sold to restaurants.

Similar in flavor and texture to flank steaks, hanger steaks are a deeply marbled cut that are great on their own or used in dishes like; steak tacos, fajitas, or with a delicious chimichurri sauce.

Each hanger steak is approximately 1.5 lb. per steak – though due to natural variation there is some fluctuation with the weight.