Occasionally we like to share chef secrets with you. And the hanger steak is a good one. This cut is sometimes called “butcher’s steak” because the butcher usually brings it home (and the public never sees it). It is tender and flavorful and more affordable than other beef cuts. It’s a winner in every respect.

Popular around the world, the hanger steak is easy to cook and quite versatile. Trim the fat off it, and use your favorite marinade; then sear it quickly in a hot pan until medium rare. Serve with pan juices and duck fat french fries, or cut into strips to top a salad, rice dish or fill fajitas or tacos. Truth be told, the hanger steak is a staff favorite for a quick lunch at the D’Artagnan office. And now, for a limited time you can purchase this cut usually reserved for our chef clients.

Our beef is reared on grassy pastures in the Northwestern United States by an almost two-decades-old cooperative of ranchers committed to strict protocols of humane animal husbandry. The cattle are finished on a 100% vegetarian diet of barley, corn and hay to produce a consistently marbled and flavorful meat. No antibiotics, hormones, steroids or animal by-products of any kind are used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.

• 100% natural beef from all-natural Angus or Angus cross stock.
• Strict protocols for humane treatment from birth through processing
• Cattle are pasture-raised then finished on a 100%-vegetarian diet of barley, corn and hay
• No growth hormones, steroids or antibiotics.
• Ships in an uncooked state
• Note: this cut demands a little attention from the cook in the way of trimming, but rewards with its tenderness and flavor.