Hanger is not available for shipment due to the limited supply (2 small pieces per bison) and our local retail market sales demand.
Hanger is best suited for a London broil style of cooking. First you should score the meat lightly with a sharp knife to allow some of the marinade to get into the meat, then marinade form 2-8 hours. Broil or grill the meat to the proper internal temperature (see below), let it rest for 10 minutes and slice thinly across the grain. Always cut against the grain at a 45 degree angle to create thin strips of meat. This is very important for the texture and tenderness of the final product.
This cut should be cooked using an internal meat thermometer that is oven safe, no matter the method of cooking. These devices cost $20 and are critical for the best eating experience and are as useful a tool as a spatula. The internal Fahrenheit temperature goals are: 115-120 Extra-Rare (Bleu); 120-125 Rare; 125-130 Medium Rare; 130-135 Medium. Not recommended to go above 135 degrees.
Hanger Steak is also known as: Butcher Steak or Hanging Tender. Marinating is the key to this cut of meat, in addition to slicing think across the grain. This piece of meat hangs into the body cavity and supports the diaphragm. It is the most flavorful of the belly meats. Handle it in the same way that you would Flank Steak.