Hanger Steak

Also known as the butcher’s steak, the hanger steak comes from the Flank primal, meaning the animal’s lower abdomen. It is a tender cut that is similar in texture to a skirt or flank steak. It can be broiled, grilled, pan fried, or pan roasted, and is great for carne asada or Korean bulgogi.

Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.