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What is hanging tender? The hanging tender - better known as hanger steak, onglet, or the "butcher's steak" - hangs from the diaphragm rather than attaching to bone. There is only one per animal, which is why butchers famously kept it for themselves.
Ours is hand-cut from grass-fed, grass-finished cattle. This cut is a game-changer for beef enthusiasts, offering an eating experience that is both tender and packed with depth.
Carefully selected from the diaphragm area, where the muscle is tender and lean yet still boasts incredible marbling of rich, beefy flavor. With every bite you get the subtle sweetness of grass-fed beef, balanced by a satisfying chew. Best cooked hot and fast to medium-rare, then sliced against the grain.
Browse the rest of our grass-fed beef cuts and boxes.
We call it double-aged: the animal and the beef. Our cattle are 4 to 8 years old, and every steak and roast is wet-aged 30 days before freezing. That is what makes mature beef tender.