Beefmaster Hanging Tender

The hanging tender, also sold as hanger steak or butcher's steak, hangs from the diaphragm. There is only one per animal.

How to cook it: if the thin membrane down the center is still in, cut along both sides of it to get two long lobes. Marinate if you like, then cook hot and fast to medium-rare or medium. Rest, then slice across the grain.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.