Piedmontese Beef Hanging Tender

The Piedmontese Beef Hanging Tender, often called the “butcher’s steak,” is a prized cut taken from the plate section. Known for its bold, beefy flavor and tender texture, it’s a steak that butchers used to keep for themselves. With Piedmontese genetics, this cut is naturally more tender than most hanger steaks while maintaining its rich flavor. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, it delivers a unique steakhouse experience right at home. Offered through the Territory Trading Co. collective, it’s perfect for grilling, searing, or slicing for fajitas.

Key Features:

• Classic “butcher’s steak” from the plate section
• Naturally tender and flavorful thanks to Piedmontese genetics
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• Target weight: ~8 oz hanger steak (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or pan-sear quickly over high heat to 130–135°F for medium-rare; slice thinly across the grain.

Recipe Idea: Grilled hanger steak with chimichurri and roasted potatoes.