Hanger steak, so called because it hangs between the tenderloin and rib, is also known as hanging tender. It’s been a long-time favorite of butchers and chefs and now this delicious secret can be yours. Buffalo meat is quite lean –leaner than beef, pork, turkey and even chicken—and never leaves a greasy or gamey taste in the mouth. Buffalo offers nutritionally-dense meat with a sweet flavor, so it’s no wonder that this red meat has become so popular. Our free-roaming buffalo are raised on vast pastures in Canada and the U.S. to our exacting specifications on a 100% vegetarian diet, in a clean and natural environment, without the use of chemicals, hormones, antibiotics or steroids. These indigenous animals, technically bison (though we use the more common name buffalo), are raised with minimal human interaction and are left to their natural cycles and lifestyle.
This is the original free-range, good-for-you red meat. Because it is so lean, buffalo cooks faster than beef and does not shrink. As with all lean game meats, our buffalo hanger steak is best prepared using lower temperatures than you would for beef. Simply sear it on the grill or in a pan to rare or medium rare for best flavor and texture. Marinate with your favorite herbs and spices, and if grilling, brush lightly with oil and use the cooler part of your grill. Keep in mind that there is no fat to protect it from the heat and slow down the cooking process.
