The Hanger Steak is a boldly flavored bistro-style cut that has recently become popular in the US. The meat is roughly "V" shaped with a membrane between the arms of the "V" that should be removed before cooking. This cut absorbs marinades well, but they are not necessary for tenderizing. Grill, broil or pan sear and slice against the muscle's grain for ideal tenderness.
Bison (Buffalo) has a beefy but slightly sweet flavor. It is a healthy alternative to conventional beef with half the fat, high protein and iron. And, less cholesterol than skinless chicken. Free range, no hormones or antibiotics. Because Bison is so lean, it will cook faster than beef.
Ten 18 oz steaks, ~11 lbs. Origin: North Dakota
