HANGER STEAK Choose Your Weight:3-3.5lb caul fat is muscle membrane

caul fat is muscle membrane and is frequently used as casing for sausage as well as more refined roulades

and cook in a hot pan with a small amount of olive oil for about 3-4 minutes on each side

5-5lb total

CONTAINS MILK *no nitrate or nitrite added except what naturally occurs in cultured celery powder

Tunis and Dorset Horn Breeds of Lamb

HANGER STEAK Choose Your Weight:3-3.5lb caul fat is muscle membrane[TABS] Product Hanger Steak One boneless steak Premier Akaushi Wagyu Choose your preferred weight from the dropdown menu above. This is a coveted cut because there are so few of them, only 2 3lb of hanger comes off each steer. It has the tenderness of a tenderloin, but a more rich and beefy flavor. Many refer to it as the hanging tender because it hangs in a V shape on the steer. The hanger arrives in one piece, and we encourage you to cut it into two