HANGER STEAK - THE BUTCHER’S STEAK

While the humble hanger steak may not be the prettiest cut of beef available, it is universally prized for it’s exceptional flavor. Coming from near the belly of the beef, the hanger is unevenly split on two sides with a seam running down the middle. This creates a “large side” hanger steak, and a “small side” hanger steak that’s more of a rope. This is why we’ve chosen to price this steak with two separate sizes. Because it’s coming off the belly, hangers originate from a muscle that does very little work, and can carry some of the flavor associated with offal. While most hanger steaks are reserved for the restaurant trade, we think you’ll enjoy this exceptional little cut from Black Opal wagyu.