Rich. Tender. Intensely beefy.
Often called the “butcher’s steak,” the Hanger Steak is prized for its deep flavor and natural tenderness. Akaushi marbling enhances its juiciness, giving it a buttery finish while maintaining its bold character.
Best cooked hot and fast to medium-rare, then sliced against the grain.
Perfect for steak boards, chimichurri, or fajitas.