Our Hanger Steak also known as a 'Butcher Steak; is grass-fed and finished. This specialty cut is beginning to gain popularity for being a rich and flavorful cut of meat. Somewhat similar in appearance and cooking method to the more well-known flank steak, Hanger Steak is great grilled, broiled, or sauteed. For best results, we recommend a marinade to tenderize and highlight the great flavor, as well as being sure to cut against the muscle grain! (Note - the muscle grain on this great steak runs at a 45-degree angle, rather than the end-to-end that we're usually used to. Take note and care when slicing, you'll be glad you did)