Hanger Steak

Thin, beefy, and full of character. Hanger steak is one of those cuts that feels like a good secret, rich flavor, tender bite, and especially good with a quick marinade and hard sear.

Happy Valley Meat is a producer worth knowing. They work with local family farmers, buy whole animals, partner with small-scale processors, and focus on selling every part well. They are also a certified B Corp, pay farmers a fixed premium over commodity pricing, and build their welfare standards around the five freedoms. Hanger steak is a naturally limited cut, too, there is only one per animal, which is part of why it feels special when it shows up.

This is a steak for high heat and simple cooking. Marinate it if you want, grill it if you can, slice it against the grain, and let it do the work.

### Easy ways to cook it

**Steak frites night**
Cook hot and fast, slice it up, and serve with crispy potatoes and a sharp green salad.

**Carne asada tacos**
Marinate with lime, garlic, and cumin, then grill or sear and tuck into tortillas with onion and cilantro.

**Steak and eggs**
Cook it simply with salt and pepper, then serve with fried eggs and toast for a serious breakfast.

**Warm steak salad**
Slice over arugula or greens with vinaigrette, shaved parmesan, and roasted potatoes.

**Garlic butter hanger steak**
Sear in a hot pan and finish with butter, garlic, and herbs. Hard to argue with that.

Producer notes:
Happy Valley Meat Company connects you to ethically raised meat from a network of family farmers, without the farmers having to do all the cut-by-cut logistics. They buy whole animals, work with small-scale processors, and sell the whole animal so nothing goes to waste. As a certified B Corp, they pay farmers a fixed premium and hold partners to welfare standards based on the five freedoms.