Sold Out
Unit Price

Size: Small- .63 to 1 lbs

Only 4 left!

Due to its popularity among chefs, the hanger steak or "hanging tender" is often used in gourmet recipes and is favored for grilling, pan-searing, or broiling. It can be marinated to infuse additional flavors or simply seasoned with salt and pepper to let the natural beef taste shine. When sliced against the grain, hanger steak offers a delightful dining experience with its rich flavor and satisfying texture.

The beef hanger steak is sometimes referred to as the "butcher's steak" because historically, butchers often kept this particular cut for themselves rather than selling it to customers. The hanger steak was considered a hidden gem, known for its exceptional flavor and tenderness. It was a well-kept secret among butchers who recognized its culinary value.

Small- .63 to 1 lbs

Medium- 1 to 1.25 lbs

Large- 1.25 to 1.5 lbs

Meat Grilling Temps and Tips


  • Grass and Non-GMO Grain Fed
  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

All Natural, Indiana Pasture Raised Angus Beef

You Might Also Like:


Insert a meat thermometer probe into the thickest part of the meat to take the temperature.


  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF


  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°


  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°