12 oz. Angus Hanger Steak


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Hanger steak is called Onglet in French and some people here used to call it a “butcher’s tender” because there’s only one per cow and butchers used to take them home for themselves. Our hangers are cut at 12oz., brined with salt & balsamic vinegar, and cold-smoked for 4 hours. We don’t offer them rare, because they need a little more cooking to reach optimum tenderness. It is a crime in the state of Texas to reach the age of 21 without having eaten hanger.

Additional information


2-pack, 4-pack


Medium, Medium-rare, Rare


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