Hanging Tender
Upper 2/3 USDA Choice Grade (Grass-raised, Grain-finished)
Harris Ranch Hanging Tender, or Hanger steak, is a very tender and flavorful cut of beef from the area near the cow’s diaphragm, often used in tacos, fajitas, or grilled and is known for its rich, beefy flavor.
The Hanging Tender comes from and actually hangs from the diaphragm of the cow and is separated from the tougher outer skirt steak. It is sometimes known as “butcher’s steak” because butchers would often keep it for themselves due to its superior flavor.
About the Brand
PREMIUM BRAND, PREMIUM QUALITY.
Harris Ranch also proudly offers the Certified Angus Beef (CAB) brand of beef. Only truly exceptional Black Angus beef earns the distinctive Certified Angus Beef® label. In fact, only one in four animals meet the carcass specifications needed to qualify for this exclusive Harris Ranch brand.
Set apart from the best of the USDA Choice and Prime grades, Certified Angus Beef® is incredibly flavorful, tender and juicy.
To earn this elite label, cattle must be Angus-influenced with a predominantly (51% or greater) black hair coat, and the beef must pass 10 science-based specifications for quality.
Where this cut comes from
PLATE PRIMAL
The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Cooking Methods
Grilling
Skillet
Skillet to Oven
Broiling
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