• Hanger steak floating with herbs, salt and pepper
  • Hanger steak layed flat on a chopping board
  • Hanger steak with salt, pepper, garlic and herbs
  • Hanger steak in a white background
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Grass Fed Hanger Steak | Dry Aged & Raised in Alabama

$32.00 USD
$32.00 USD
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Product Details

The Butcher's Steak, Straight From Our Alabama Ranch

There's only one hanger steak on every animal. For a long time, butchers kept it for themselves, which is how it earned the name "butcher's steak." Our grass fed hanger steak comes from cattle born and raised on our Alabama ranch, dry aged up to 28 days, then flash frozen and vacuum-sealed so it reaches your kitchen the way it left ours.

Why We Dry Age Every Hanger Steak Up to 28 Days

A lot of grocery store beef is wet aged in plastic because it's faster and cheaper. We chose the slower road. Dry aging lets moisture leave the meat and gives the beef's natural enzymes time to work, which deepens the flavor and softens the texture. On a cut that already carries this much beefy flavor, the difference shows up on the plate.

What Makes a Hanger Steak Different

The hanger steak hangs from the diaphragm, between the rib and the loin, and it's grouped with the plate. You may also see it called a hanging tender or onglet. It has a loose, open grain like our grass-fed skirt steak, so it takes a marinade well, but it's thicker and eats more like a steak than a strip for fajitas. Cook it hot and fast, rest it, and slice it thin against the grain.

You won't find a feedlot behind this steak. Our cattle are grass-fed on pasture and finished with free-choice access to non-GMO grain while they're still on grass. It costs more to raise beef this way. We think it's worth it, and we'd rather tell you exactly how it's done than ask you to guess.

Our Grass Fed Hanger Steak Promise

  • Each hanger steak weighs about 1.1 to 1.4 lbs
  • Only one per animal, so quantities are always limited
  • Dry aged up to 28 days for tenderness and deep, beefy flavor
  • Grass-fed and grain-finished on pasture with non-GMO grain
  • No antibiotics, hormones, or vaccines ever
  • Born and raised on our Alabama ranch
  • Flash frozen and vacuum-sealed, shipped frozen with dry ice

Wondering where to buy hanger steak? Ours is for sale online and ships frozen, direct from our ranch to your table. Browse the rest of our individual beef cuts, or read our guide to cooking steak in a cast iron skillet before you heat the pan.

Real Food. No Shortcuts.

We're a family ranch, and we raise beef the way we'd want it raised for our own table: with care, with honesty, and without cutting corners. If that matters to you too, learn how we raise our cattle in Alabama.

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Frequently Asked Questions

Find answers to common questions

What is a hanger steak?

A hanger steak is a cut that hangs from the diaphragm, between the rib and the loin. There is only one on each animal. It has a loose, open grain and a deep, beefy flavor, and it is also known as the butcher's steak, hanging tender, or onglet.

Why is hanger steak called the butcher's steak?

Because there is only one hanger steak per animal, there was never much of it to sell. Butchers were known for keeping it for themselves, and the name stuck.

What is the difference between hanger steak and skirt steak?

Both come from the plate area and both have an open grain that takes a marinade well. Skirt steak is long, thin, and wide. Hanger steak is shorter and thicker, so it cooks and eats more like a traditional steak. We offer both.

How long is your grass fed hanger steak dry aged?

Every hanger steak is dry aged up to 28 days, then vacuum-sealed and flash frozen. Dry aging deepens the flavor and improves tenderness.

How is the beef for your hanger steak raised?

Our cattle are born and raised on our Alabama ranch. They are grass-fed on pasture and finished with free-choice access to non-GMO grain while still on grass. We never use antibiotics, added hormones, or vaccines.

  • A logo of grass
    Organic Pastures, Grass-Fed
  • Non-GMO logo with a leaf on the side
    Non-GMO Grain Finished
  • A logo of fork and knife
    Dry Aged ~ 21 Days
  • Frozen logo
    Flash Frozen & Shipped Frozen
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How to Cook Grass Fed Hanger Steak

A woman smiles as she cooks in a bright kitchen, stirring a pot on a stove. Fresh ingredients and potted plants add a cozy, inviting vibe.

In the Crockpot

Slow Cooker Hanger Steak Tacos
Prep: 10 min | Cook: 4-5 hrs (low)
Ingredients: Hanger steak, sliced onions, garlic, beef broth, chili powder, cumin, salt
Steps: Add all to the slow cooker. Cook on low until tender, then shred or slice thin against the grain and serve in tortillas.
Side: Black beans and rice

In the Oven or Stovetop

Cast Iron Hanger Steak (Stovetop)
Prep: 5 min | Cook: 8-10 min
Ingredients: Hanger steak, oil, salt, cracked pepper, butter, garlic
Steps: Pat the steak dry and season well. Heat the skillet until very hot. Sear 3-5 min per side, adding butter and garlic for the last minute. Rest 5-10 min, then slice thin against the grain.
Side: Roasted potatoes or a simple green salad

On the Grill or Smoker

Grilled Hanger Steak with Garlic Herb Marinade (Grill)
Prep: 10 min + marinate | Cook: 8-10 min
Ingredients: Hanger steak, olive oil, garlic, red wine vinegar, rosemary or thyme, salt, pepper
Steps: Marinate 1+ hr. Grill 4-5 min per side over high heat. Rest before slicing thin against the grain.
Side: Grilled vegetables or corn on the cob

When to Cook Grass Fed Hanger Steak

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Fast Weeknight Meal

Cast Iron Hanger Steak: big flavor in about 15 minutes. Serve with a salad or roasted potatoes. See our stovetop recipe above.

Meal Prep

Slow Cooker Hanger Steak Tacos: cook once and use the meat through the week in tacos, bowls, or wraps. See our crockpot recipe above.

Host a Gathering

Grilled Hanger Steak: slice it thin on a board and let everyone help themselves. See our grill recipe above.

Dalton and Sydney sitting together with a chalkboard sign behind them that reads 'LOCAL BEEF'.

Peace of Mind

Ever bought your food from the doctor that raised it... okay, well "doctor-to-be." Sydney is a homeopathic, organic-focused vet student, and Dalton is a firefighter & paramedic. They are both determined to serve you with the cleanest, healthiest, tastiest beef you've ever had.

Every piece of beef you buy is born & raised on our ranch - never leaving their meticulous care.

Diamondd D Ranch steak with roasted vegetables on a wooden cutting board

Gourmet Taste Done for You

All of our beef is raised in a low-stress environment, resulting in unbelievably tender cuts every time. Wondering about the flavor? Each cut is dry-aged for up to 3 weeks, enhancing its natural richness to the point that minimal seasoning is needed. Honestly, we prefer our steaks with just salt and pepper!

We've done the work on our end so you can finally enjoy beef the way it’s meant to be, simple, satisfying, and outrageously delicious

Sydney and Dalton are holding packages of Diamond D Ranch beef in front of a refrigerator filled with more meat.

Personalized Support

Your satisfaction is our highest priority. We actually love it when customers reach out with questions on how to cook a certain cut.

But always feel free to call/text us with questions; you're never a burden to us!