Hanger Steak

About This Cut

About 8 oz each, 2 per pack, roughly 1 lb total. The hanger hangs between the kidney and the diaphragm — a low-effort muscle with intense flavor.

Cooking Tips

Marinate 2–4 hours, then grill over high heat. 3–4 minutes per side for medium-rare. Always slice against the grain. Rest 5 minutes before cutting.

Exceptional for steak tacos with grilled onions and peppers, or sliced thin over a salad with mustard vinaigrette. One of the best-eating steaks in the case, dollar for dollar.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.