Hanger Steak
Hanger Steak
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Everything You Need to Know About Hanger Steak
The hanger steak is a flavorful cut from the flat steaks category, located between the rib and loin. It was once a hidden gem known to butchers, but is now a popular choice.
With its rich and buttery taste, it's a delicious and unique option for any beef lover. Indulge in the mouth-watering flavors of real, high-quality beef. With its decadent taste and unique texture, it's a perfect choice for any connoisseur.
Our Hanger Steaks range from 1.5 to 2.5 pounds in size. Carefully packaged in a vacuum-sealed package to maintain optimal quality for extended periods.
Montana-Born. Pasture-Raised. No added hormones.
Montana Hanger Steak: The "Butcher’s Secret" (Dry-Aged)
The Hanger Steak is the most legendary "insider" cut in the beef world. Often called the "Butcher’s Steak" because old-school butchers would keep this single, prize cut for themselves, it is prized for its incredibly deep, robust flavor that rivals a Ribeye and the tenderness of a Filet Mignon. Raised on our ranch and hand-selected by the Best of the Best Butcher Shop in Billings, this is the ultimate steak for the true beef connoisseur.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born right here on our family ranch—no outside cattle, ever.
RAISED: Grown on Montana grass and grain-finished for the rich, iron-packed flavor profile that makes the Hanger steak so unique.
PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT. Because there is only one Hanger steak per animal, this cut is extremely limited.
DRY-AGED: We dry-age our Hanger steaks to further tenderize the meat and concentrate the bold, savory flavor.
Ranch Cooking Tips:
High Heat is Key: This cut has a coarse, distinctive grain. It is best prepared using high-heat methods like grilling or a screaming-hot cast-iron skillet.
Don't Overcook: To maintain its famous tenderness, we recommend cooking to medium-rare (130°F–135°F).
Rest & Slice: Always let the steak rest for at least 5 minutes, then slice against the grain to ensure every bite melts in your mouth.
Shipping & Delivery:
Ships Every Tuesday: Orders ship nationwide with dry ice and insulated liners.
Limited Availability: Due to the rarity of this cut, it often sells out quickly!
Where it comes from
Hanger Steak comes from the plate.
Plate. The belly below the rib. Loose-grained and intensely beefy: skirt steak, short ribs and hanger.
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
