Hanger Steak (aka Butcher's Steak)

Considered a butcher’s best-kept secret, the hanger steak is one of the most tender and flavorful cuts you’ll ever try. Sourced from the muscle that supports the diaphragm between the rib and loin, it’s a cut that does very little work, resulting in melt-in-your-mouth tenderness.

The hanger steak is rare—so exclusive, in fact, that there’s only ONE per animal. From a 1,200-pound cow yielding 800 pounds of beef, you’ll get a single 16-32 ounce hanger steak. It's even rarer than the prized tenderloin, and trust us—it’s much more interesting.

For this 1.5 lb cut, cook it to your liking, but be careful not to overdo it. Aim for a perfect medium—too rare and it can be a bit slimy, too cooked and it loses its signature tenderness. For the best results, dress it liberally with coarse salt and enjoy a truly exceptional steak experience.

Ferry Farms – On the farm and on the fork, it’s better quality. Period.