Beef Hanging Tender

Butcher’s Favorite for Deep, Beefy Flavor

The hanging tender, or hanger steak, is a prized cut traditionally kept by the butcher. It hangs from the diaphragm of the cow and is one of the most flavorful cuts you can find — tender, rich, and packed with that old-school steakhouse taste.

Best cooked hot and fast — grilled or seared to medium-rare — and sliced thin across the grain. It’s perfect for steak tacos, bistro-style plates, or just a no-frills steak night that packs a punch.

Ideal cooking methods: Grilling, pan-searing, broiling. Slice against the grain for best texture.