Beef - Hanger Steak

About hanger steak:

The hanger steak belongs to a category of beef known as the flat steaks, which also includes the flank and skirt steaks.

The hanger steak hangs between the rib and the loin.

Because the hanger steak comes from a supporting rather than active muscle, it has more tender meat than the skirt or flank.

However, still be sure not to over cook or that will result in tough meat.

Hanger steak is ideal for marinating and slicing thinly to add to recipes like fajita, stair fry, and more!

How to cook:

Hanger steak is best grilled or broiled.

Sear it over high heat hot and fast, then finish cooking to a perfect medium/medium rare.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.