Order by Tuesday to get it on Wednesday
Order by Wednesday to get it on Thursday
Truly one of the most tender cuts of beef (though not necessarily the prettiest), this naturally darker colored steak will deliver a flavor that will rival the rib cap with a more attractive price point. This steak has more names then you can shake a stick at - for years known as the "Butcher Steak."
When chefs discovered them as an inexpensive alternative to the traditional steaks two things happened: first, they got more expensive and second, they acquired a trendy, bistro friendly name and morphed into "Hanger Steak."
Peel away all the layers and you get to the true name, which actually tells you a lot about the steak: “Hanging Tenderloin.” This is because it is second only to the filet mignon in terms of tenderness when compared to the other steaks.