Hanger steak

Our hanger steaks average between 1-1/2 and 2 pounds and come frozen, in a vacuum-sealed package.

The hanger steak is a boneless cut from the plate of the cow, or the region just behind the forelegs. Because that area of the animal doesn't see much muscle movement, the meat surrounding it is juicy and tender, with V-shaped striations of fat branching out from the membrane that gives the steak a smooth yet hearty flavor that makes it ideal for marinating.  

When it comes to cooking, you'll have the greatest success with your hanger steak cooked to medium rare on a hot grill. Too rare and it'll be tough. Cooked in a pan, it may take too long, which will result in stringy meat if the water can't escape quickly enough.