Hanging Tenderloin Steak (9-16 oz)

Ranch-Raised Hanger Steak 

There's only one per animal, which makes it a true find.

• The Butcher's Secret: Long prized by those in the know for its exceptional flavor and tenderness
• Intensely Beefy: One of the most flavorful cuts on the animal — rich, robust, and deeply satisfying
• Ranch-Raised Quality: From cattle that graze freely on our pastures for superior taste
• Quick-Cooking Cut: Best cooked hot and fast to medium-rare for maximum tenderness
• Restaurant-Worthy at Home: The go-to cut for bistro-style steak frites and upscale tacos
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Cut Butchers Keep for Themselves:

The hanger steak earned its reputation the old-fashioned way — by being delicious. Hanging from the diaphragm near the kidney, this cut does very little work, which means it stays tender while developing an intensely beefy flavor that rivals cuts twice its price. There's only one per animal, which makes it a true find.

Cook it hot and fast — a screaming cast iron or open flame is ideal. Season generously, sear to medium-rare, rest, and slice against the grain. Serve it with chimichurri, compound butter, or just flaky salt. Simple preparations let the beef do what it does best.

Quality You Can Taste:

The difference between ranch-raised and conventional beef is unmistakable. Our cattle's natural diet and stress-free environment result in beef with superior flavor, better texture, and the peace of mind that comes from knowing exactly where your food comes from.

Each package is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. If you haven't cooked a hanger steak before, consider this your introduction to one of beef's best-kept secrets.