USDA Choice Black Angus Hanger Steak (Hanging Tenderloin)


We're all sold out!

Hanger steak, also known as butcher's steak or hanging tenderloin, is a highly prized and flavorful cut of beef. It is cut from the plate section, which is located in the upper belly of the animal. The name "hanger steak" comes from its anatomical position, as it hangs alongside the diaphragm.

Hanger steak has gained a reputation as a hidden gem among meat enthusiasts. It was once considered a butcher's secret, with butchers often reserving it for themselves rather than offering it for sale. This was due to a misconception held by the general public that it was a rough and less desirable cut. Unlike most other steak cuts, there is only one hanger steak per cow.

What sets hanger steak apart is its exceptional flavor. It boasts rich marbling and a distinctive grain, resulting in a delicious eating experience. When cooked properly, hanger steak offers a perfect balance of tenderness and juiciness. It is recommended to marinate or season the steak before cooking to further enhance its natural flavors.


Black Angus, also known as Aberdeen Angus, is a breed of black cattle prized for its excellent flavor and marbling.