Hanger Steak

Known as the Onglet in France, Lombatello in Italy, and “the one Ben never shares” here at Hi Bräu, the Hanger is one of the most prized—and rarest—cuts on the entire cow. There’s only one per animal, which means it's always in short supply and high demand.

Don’t let its humble appearance fool you. The Hanger delivers rich, beefy flavor, a tender bite, and cooks up beautifully with nothing more than salt, pepper, and a quick sear. It’s technically a Flat Steak, but unlike most in that category, it’s naturally tender and doesn’t need fancy prep to impress.

Just slice away from the center sinew and cut against the grain—you’ll be rewarded with steakhouse-quality flavor from a cut most folks have never even heard of.

Pasture-raised, dry-aged for at least two weeks, and flash frozen for peak freshness. Grab one while you can. Ben probably already has.