Hanging Tender ($10.99/lb.)
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Hanging Tender (Hanger Steak)

  • 1 steak per package
  • Avg. 1.5 lbs. per package


Cut from the under side of the belly, and hanging from the diaphragm (hence it’s name), it is attached to the last rib and the spine, near the kidneys.  It is considered to be one of the most flavorful cuts.

Very popular in France, where it’s known as the onglet, and butcher’s tenderloin, because they would prefer to keep it for themselves, rather than sell it.  It is also known as a hanger steak.

There is only one hanger per beef, and they usually weigh between 1-1/2 pounds.

Cooking Tips

There is a thick membrane that runs through the middle of the steak that can be separated before cooking by splitting the steak into 2 smaller cuts.

This restaurant favorite is usually grilled or pan roasted, but in certain regional cuisines it is added to soups and stews.

Hanging Tender ($10.99/lb.)

Average Price: $17.00
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