Midwestern Hanger Steak
Truly one of the most tender cuts of beef (though not necessarily the prettiest), this naturally darker colored steak will deliver a flavor that will rival the rib cap with a more attractive price point.
This steak has more names then you can shake a stick at! For years know as the Butcher Steak (honest reason: for years, we couldn’t give them away so it was a frequently occurring dinner at the butcher’s house) Then when the Chefs discovered them as an inexpensive alternative to the traditional steaks two things happened: first, they got more expensive and second, they acquired a trendy, bistro friendly name and morphed into Hanger Steak. Peel away all the layers and you get to the true name, which actually tells you a lot about the steak: “Hanging Tenderloin”. This is because it is second only to the Filet Mignon in terms of tenderness when compared to the other steaks. (Actually, that last statement isn’t entirely applicable to the steaks you’ll find here, because I’ve got quite a few that will give both the filet and the hanger a run for their tenderness money, but that’s another matter)
Since here at Bryans we are also quite hip, we will henceforth refer to this cut as the Hanger Steak. One interesting thing about the hanger is that running right down the center of the steak is a major tendon that has to be removed. This thing is so formidable that if you didn’t remove it and started chewing on Tuesday, you’d be done by Friday. This is why the steak, while referred to as “a” Hanger, will arrive in two sections. The Hanger comes from the inside if the rib and is actually, along with the Skirt Steak, part of the diaphragm muscle. It will have a naturally darker hue to it and well as a subtly different flavor than most beef cuts.
USDA CHOICE+: While we used to source primarily USDA Prime hangers, we recently have found a source of "Choice or Higher" hangers that, quality-wise, blow the Primes out of the water! To ensure the utmost quality when producing our hanger steaks, any piece that we come across that doesn't meet our expectation (prime or choice) gets the boot!
ANGUS CATTLE: our hanger steaks come from Angus Cattle, raised in the Midwest. The naturally larger muscles of the Angus breed work in the favor of this cut - a Holstein hanger steak after trimming clocks in at a much smaller 14-18oz size.
SHIP FRESH: We cut these steaks fresh the day we ship out, and once they are received they are good for 4-5days in your refrigerator, or 6-7months in the freezer.
UN-AGED: Becuase the hanger steak has very little protective covering (such as fat or bone), we do not dry age these steaks. We've experimented with it in the past, and in our estimation, the increased cost of producing a dry aged hanger due to shrink and trim loss isn't worth the flavor difference.