Hanger Steak

About Hanger Steak

Hanger Steak is offered by Laurel Highlands Farms as part of our Pennsylvania farm-direct beef program. BEEF · per lb

Hanger steak, sometimes called the butcher's steak because there is only one per animal, hangs from the diaphragm near the kidney. It has a coarse grain and rich, mineral-forward flavor closer to skirt or flank than to a strip steak. A thin membrane runs through the center and should be trimmed before cooking. Hanger steak is best cooked hot and fast to medium-rare and sliced against the grain; cooked past medium it firms up quickly.

Because there is only one hanger steak per animal, it has historically been harder to find at a typical grocery store, which is part of why it built a reputation among cooks and chefs who know to ask for it by name. Serve it sliced on the bias over a simple salad, chimichurri, or alongside roasted potatoes.

Buying directly from a farm is easier when product identity, price and use are clear. Consider how many people you are feeding, the cooking methods you use most often and how the item will fit into your meal planning. Our shop also includes related cuts, primals and specialty boxes so you can compare options without losing the connection to the farm.

Availability follows the realities of a working livestock farm. Add currently available products to your cart and confirm pickup or other fulfillment details during checkout or by contacting the farm. For more help choosing and cooking cuts, visit our beef and lamb guides.

Good to know

Fresh beef keeps best refrigerated at 40°F or below and is at its peak within a few days of thawing; if you will not cook it right away, freeze it in its original vacuum packaging. Thaw frozen cuts slowly in the refrigerator on a tray — roughly a day for every few pounds — rather than on the counter, and pat the surface dry before searing so it browns instead of steaming.

Pasture-raised beef is leaner than grocery-store beef, so it cooks a little faster than you may expect. Pull steaks and roasts a few degrees below your target temperature and let them rest before slicing; tougher, well-worked cuts reward low heat, moisture and time.

Browse more: Beef Cuts · the full farm shop · beef and lamb guides · beef near Pittsburgh · Pennsylvania beef delivery. Questions about Hanger Steak? Call the farm at (412) 559-2320.