Bison Hanging Tender

Bison hanging tender — often called the hanger steak — is a butcher’s secret cut prized for its loose grain and bold, beefy flavor. Taken from the plate, it cooks quickly and rewards you with rich taste when served medium-rare. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, this unique steak is a rare treat for adventurous cooks.

Key Features:

• Also known as hanger steak, a butcher’s favorite cut
• Loose grain with deep, bold flavor
• Kansas-raised bison, rotationally grazed on prairie grasses
• Vacuum-sealed and freezer-ready

Package Details:

• 1 - 6 oz steak per vacuum-sealed pack (natural variation in size may occur)
• Ships frozen for freshness

Cooking Tip: Cook hot and fast to 130–135°F for medium-rare, then slice thinly across the grain. Avoid overcooking to keep it tender.

Recipe Idea: Pan-seared hanging tender, sliced thin and served with chimichurri sauce.