A hanger steak is a cut prized for its flavor, from the plate of a steer, specifically the diaphragm. The diaphragm is one muscle, commonly separated into two cuts of meat – the hanger steak and the outer skirt steak. It is made up of supportive muscle, rather than an active muscle – so it is more tender than a muscle the animal uses often. The hanger has a tendon running down the middle, which we remove by hand for you, so that you only receive the tender portion. It’s sometime referred to as the "butcher's steak," because butchers would often keep it for themselves rather than offer it for sale. Our USDA Prime Hanger steaks are wet aged for 20 days to bring out the juiciness and full flavor of the cut.