Shelf Life & Storage Tips
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Shelf Life & Storage Tips</label>
<div class="answers">The hanger steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.<br/></div>
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Yummy Suggestions
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<div class="answers">Season steak all over with sea salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons of avocado oil or A2/A2 butter over high heat until simmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125F, for medium-rare it will take about 6 minutes. Transfer from the heat and let it rest before slicing.<br><br>
You can soften the connective tissue in hanger steak simply by adding some fruit juice (oj, apple, etc.) to your marinade. About 1 to 2 tablespoons of fruit juice per cup of marinade, and be sure not to let the meat marinade for more than 12 hours (the enzymes are so effective they can make meat mushy)!<br><br>
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Feed Ingredients
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<label class="question" for="question1">
Shelf Life & Storage Tips</label>
<div class="answers">The hanger steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.<br/></div>
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<div class="plus">+</div>
<label class="question" for="question6">
Yummy Suggestions</label>
<div class="answers">Season steak all over with sea salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons of avocado oil or A2/A2 butter over high heat until simmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125F, for medium-rare it will take about 6 minutes. Transfer from the heat and let it rest before slicing.<br><br>
You can soften the connective tissue in hanger steak simply by adding some fruit juice (oj, apple, etc.) to your marinade. About 1 to 2 tablespoons of fruit juice per cup of marinade, and be sure not to let the meat marinade for more than 12 hours (the enzymes are so effective they can make meat mushy)!<br><br>
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Feed Ingredients</label>
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.<br><br>
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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Honest Disclosure
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<div class="answers">The hanger steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.</div>
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A2/A2 Dairy
Meat & Seafood
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