Dry Aged Steaks
Hanger Steak
The butcher's cut: rare, deeply beefy, and quick to sear.
- Marinade-friendly
What makes it unique
Big beef flavor
Iron-rich and bold.
Tender yet toothsome
Soft like tenderloin with satisfying chew.
Butcher's-cut cred
Limited supply, special feel.
Marinade friendly
Drinks in flavors fast.
Quick sear
2 to 3 minutes per side to medium-rare.
Portion perfect
One hanger splits into two portions.
Value play
Often below ribeye and strip pricing.
Why someone chooses Hanger Steak
Cut location
What it means
One slender muscle that hangs from the diaphragm in the plate primal.
Why it matters
Only one per animal, rarer than strip, flank, or ribeye.
Loose, open grain
What it means
Visible railroad-track texture.
Why it matters
Soaks up marinades quickly; stays tender when sliced across the grain.
Natural marbling
What it means
Higher intramuscular fat for a working muscle.
Why it matters
Richness without a thick exterior fat cap.
Minerally, beef-intense flavor
What it means
Near vital organs' blood supply.
Why it matters
Nicknamed the butcher's steak for its prized taste.
Central sinew strip
What it means
Membrane dividing the two lobes.
Why it matters
Needs a quick trim; then every bite is tender.
Best at medium-rare
What it means
Toughens past about 140 °F.
Why it matters
Quick sear plus brief rest preserves juiciness.
Ready to cook Hanger Steak?
Order pasture-raised, dry-aged hanger steak direct from our farm.
Buy Hanger Steak at Blackwater Pastures