Size:	Approximately 10lbs.
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frozen
Origin:	Texas

Hanger steaks are thick cuts of meat from between the rib and the loin. Until relatively recently the hanger steak was a cut most often found for sale in Europe, while most American butchers kept it for themselves. With a slightly chewy, stringy texture similar to bison skirt steaks, bison hanger steaks offer particularly full flavor and a great choice for marinating.

Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef. 

Like many game meats, bison meat is much healthier than conventional grain-fed beef. It’s primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.

Store bison hanger steaks in your freezer until you're ready to use them. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

The hanger steak has a very grainy texture which is great for certain dishes like fajitas, but can toughen if not prepared correctly. If you expose the hanger steak to a dry heat (such as grilling) be sure to use a marinade to prevent it from drying out.

In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. The only important consideration is to take its faster cooking rate into account so it doesn’t overcook and dry out. Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.

Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.

Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to redistribute.  The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer.  While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.

How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes

Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above

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